Greek Lamb Burgers
FOOD AS MEDICINE
Do you lettuce wrap?! A lettuce wrapped burger is a keto staple at home and on the go for a quick and satisfying meal that feels super indulgent while saving a ton of carbs! I made these Greek Lamb Burgers when doing my MRT Elimination Diet (no beef for 2 weeks!) and even with my restrictions they were a huge hit! Don’t forget about lamb as a protein source–when concerned about sourcing and grass-fed vs. conventional, lamb is actually very likely to be pasture-raised as it will typically come from a smaller farming operation. Lamb is a great source of iron, zinc, selenium, and B12 as well as anti-inflammatory omega-3 fatty acids and conjugated linoleic acid. To ramp up your leafy greens consumption pair these juicy burgers with a side salad or turn into a burger bowl with this Big Greek Salad as a base!
INGREDIENTS
4 cloves garlic
1/2 small onion
2 Tbsp fresh parsley
2 Tbsp fresh mint
2 Tbsp fresh oregano
1 tsp ground cumin
1/2 tsp sea salt
1/4 tsp black pepper
1.5 lbs ground lamb
For the tahini drizzle:
2 Tbsp tahini
2 Tbsp olive oil
1 Tbsp lemon juice
pinch sea salt
Options for serving:
Romaine or other head lettuce
Avocado Slices
Sliced red bell pepper
DIRECTIONS
In a food processor, pulse together the garlic, onion, parsley, mint, oregano, cumin and sea salt until combined and very finely chopped. Add the lamb and pulse until just combined, do not overmix. Shape into 4-6 patties and press down in the center. Grill on medium high heat using avocado oil or fry in pan until browned and cooked through to your liking. Whisk together the tahini, olive oil, lemon and sea salt. Serve in a lettuce wrap with sliced avocado, bell pepper and marinated cucumbers and top with a drizzle of the tahini mixture.
Makes 4-6 servings depending on the size of your burger patty
Nutrition per serving (based on 4oz portion, burger only): 223 Calories, 15g Fat, 1g Carbs, 23g Protein
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