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Mint Burgers and Mushrooms

I received a beautiful card the other day, completely by surprise. It was from one of my dearest friends, we have not seen each other for well over three years now. Prior to that we saw each other every day, it was one of the hardest goodbyes I have ever had to say.
Her card said exactly what I feel. We have both gone on to make many new, amazing friends, but the friendship we had was a once in a lifetime experience. I think both of us know that not only can we never get it back but it is very unlikely we will ever find it again. We were a perfect fit. I am so thankful for the years we shared. I think this is what both of us have taken from it.
Our time together may have been brief when measured upon a lifetime scale. Perhaps like all things we didn’t fully comprehend just how precious it was while we were amongst it. But we are one of the lucky ones, and as our little song goes, ‘if friendship was money we’d be millionaires’.
Although I do not stop missing you, I do love the memories. You are a beautiful person, and despite the distance between us you will always have a big place in my heart. Thank you for thinking of me. Thank you for not forgetting me.

Mint Burgers and Mushrooms

500 grams lamb or beef mince

1/4 cup fresh mint leaves

1/4 cup pine nuts, toasted*

pinch of salt

6 flat brown mushrooms

2 tomatoes, thickly sliced

1 cup spinach leaves

6 tablespoons natural yoghurt or coconut yoghurt

3 tablespoons coconut oil

Place the mince, mint and salt into your blender or food processor and pulse until well combined and the mint is finely shredded. Add the pine nuts and quickly pulse to combine, leaving some texture.

Using damp hands shape the mixture into six burgers.

Heat the oil in a fry pan. Cook the mushrooms over medium heat for a few minutes on each side until starting to wilt. Remove the mushrooms from the pan and set aside. Cook your burgers over medium heat for approximately six minutes each side, add extra coconut oil if you need too.

Place the mushrooms onto a plate. Top with spinach, a thick slice of tomato, a burger and a dollop of yoghurt. Enjoy.

*I toasted the pine nuts in a dry frypan over medium heat, I gently stirred them and it took around five minutes for them to become golden. If you would like the burgers to be nut free then you could use sunflower or sesame seeds.


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