Clean the Giant Puffball by wiping it with a damp cloth to remove any dirt. Slice it into thick, round patties, approximately 1 inch thick.

In a skillet, heat some olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent and fragrant.

Add the thyme leaves, soy sauce, and lemon juice to the skillet. Stir well to combine the flavours.

Place the Giant Puffball patties into the skillet and cook for about 3-4 minutes on each side, until they develop a golden brown colour.

Meanwhile, in a separate bowl, mix the fresh breadcrumbs, egg, salt, and freshly ground black pepper. Combine well to form a sticky mixture.

Remove the cooked Giant Puffball patties from the skillet and allow them to cool slightly.

Take the breadcrumb mixture and press it onto one side of each Giant Puffball patty, forming a crispy coating.

Return the patties to the skillet, breadcrumb side down, and cook for an additional 2-3 minutes until the coating becomes golden and crispy.

While the patties are cooking, lightly toast the burger buns.

Assemble the burger by placing a Giant Puffball patty on the bottom half of each bun. Top with wild foraged leaves and sliced tomatoes.

Cover with the top half of the bun, and serve the delicious Giant Puffball burger while it's still warm.