Interstitial Cystitis Friendly Gluten Free Mushroom Swiss Lamb Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground lamb
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp ground cumin
Ingredient noteCumin can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid cumin, please tap it and change its rating to Red.
- ¾ tsp kosher salt
- ½ tsp black pepper
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the mushrooms
- 1 tbsp olive oil
- 8 oz cremini mushrooms, thinly sliced
- 1 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- ¼ tsp kosher salt
- 4 slices swiss cheese
For serving
- 4 gluten free burger buns, split
- 1 tbsp olive oil
- dijon mustard, for serving (optional)
Can be omitteddijon mustard
- lettuce leaves, for serving (optional)
Instructions
- 1
Combine the ground lamb, minced garlic, oregano, cumin, 3/4 tsp salt, and black pepper in a large mixing bowl. Mix gently with your hands until the seasonings are evenly distributed, then divide into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, until the undersides are golden. Stir and continue cooking for 2–3 minutes more, until the mushrooms are tender and any released liquid has evaporated. Add the butter, thyme, and 1/4 tsp salt, stir to coat, and cook for 1 minute until fragrant. Transfer the mushrooms to a bowl and wipe the skillet clean.
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