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Berber lamb mini-burger, sauté mushrooms, brie cheese, espelette pepper mayonnaise

Tapas, Salted

Small lamb meatball, spices and cilantro, topped with melted brie cheese and sautéed mushrooms, all in a Berber bun.


Recipe for 12 Tapas

Lamb meatball

360 Gr
Ground lamb
5 Ml
Cumin powder
1 Unit(s)
1 Unit(s)
6 Sprig(s)
Fresh cilantro
2 Pinch(es)
Fleur de sel
4 Turn(s)
Fresh ground black pepper


12 Small
Berber bread
100 Gr
Brie cheese
150 Gr
Button mushrooms
1 Clove(s)
Chopped garlic
15 Ml
Maille grain mustard
1 Unit(s)
Egg yolk
100 Ml
Vegetable oil
15 Ml
Dijon mustard
50 Gr
Feta cheese
  • Salt and pepper

Preparation time: 25.00 min

Preheat your four at 425.00 °F

  • Set up
    Chop the shallot.Slice the mushrooms.Chop the cilantro and garlic.In a bowl, mix one egg yolk with Dijon mustard and lemon juice. Using a whisk, stir the vegetable oil in a stream while whisking constantly to emulsify the mixture until firm mayonnaise. Add salt and Espelette pepper.
  • Berber lamb burger
    In a large bowl, mix the meat, the spices, the cilantro, the shallots and the egg. Salt and pepper to taste and mix well. Shape into meatballs about 30 grams each and flatten slightly. In a hot pan, sear the burgers on each side and place them on a baking sheet. In the same pan, fry the mushrooms in a tablespoon of olive oil, salt and pepper to taste and cook for 2-3 minutes. Then add the chopped garlic. Then place the mushrooms on the burgers and the Brie and bake them for 5/6 minutes. Then place a slice of feta cheese on a half bun and bake 2 minutes, spread the mayonnaise on the other half of each bun.
The Berbers are the native people of North Africa. You can find Berber breads that look a lot like hamburger buns, sometimes flavored with anise or figs in the bakery section of your grocery store.

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