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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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.
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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