- 1 lb Ground Lamb
- ½ Onion finely minced
- ½ cup Fresh Parsley chopped
- 1 tbsp Mint Leaves
- 1 tsp Sea Salt
- 2 tsp Cumin
- 2 tbsp Olive Oil
- 1 tsp Dried Parsley
- ½ tsp Smoked Paprika
- Garlic cloves, minced
- 1 Jalapeño, finely minced optional
In a medium bowl, add the ingredients to make the lamb burgers. Then, form the mixture into 4 or 5 equal patties. Make an indentation in the center of each burger.
Heat an outdoor gas grill or an indoor griddle to medium. Lightly oil the grill grates.
Grill the patties for 4-6 minutes per side, turning once midway. (An instant thermometer inserted should read 160°F when done. Adjust the cooking time to reach your desired doneness.)
Allow the burgers to rest for 5 minutes. Then, top the burgers with spinach, lettuce, red onions, cucumbers, and homemade dairy-free tzatziki sauce.
- The small indentation allows the moisture to accumulate in the grove while cooking and keep the burger juicy!
- To cook these lamb burgers in a skillet: Over medium-high heat, add 1-2 tbsp oil to your cast iron or skillet. Once the skillet is hot, transfer the patties to the skillet and cook for 5-8 minutes on each side, or to your desired doneness.
Serving: 1burger patty | Calories: 238kcal | Carbohydrates: 2.4g | Protein: 16.1g | Fat: 18.2g | Saturated Fat: 5.9g | Cholesterol: 61mg | Sodium: 431mg | Potassium: 295mg | Fiber: 0.9g | Sugar: 0.7g | Calcium: 36mg | Iron: 2mg