If you are a burger lover and have not tried lamb burgers then you are totally missing out. This Lamb Burger With Cucumber + Lemon Tahini Sauce would be a great place to start. Even though I am not a huge meat eater I do enjoy lamb once in a while and I think it’s one of the most overlooked healthy proteins. Lamb is high in iron and zinc and the zinc found in lamb meat is more easily absorbed into the body than zinc from any other source. Lamb also provides a good dose of B vitamins, copper, selenium and manganese. If you can find grass fed lamb in your area you will also get a healthy dose of Omega-3. The days are finally getting longer which means it is light after work and we can actually enjoy grilling again. I love grilling in the winter because it’s an easy, quick way to prepare dinner and reminds me that summer is just around the corner. If you are following strict Autoimmune Protocol be sure to omit the smoked paprika and lemon tahini sauce. This burger is also delicious with a bit of lemon juice or dijon mustard instead. Enjoy!
- 1 lb ground lamb
- 1 small red onion
- 3 Tbsp chopped mint
- 8 boston butter lettuce leaves
- 8 slices of cucumber
- 1 tsp + ¼ tsp sea salt
- 1 tsp smoke paprika (omit to make AIP compliant)
- 2 tsp garlic powder
- 1 cup tahini (omit to make AIP compliant)
- up to ¾ cup filtered water (add a little at a time until desired consistency is reached)
- up to 3 cloves garlic (depending on how much you like garlic)
- ¼ cup fresh squeezed lemon juice
- ¼ cup + 2 tsp chopped flat leaf parsley
- Wash mint, chop and set aside.
- Remove lettuce leaves and wash. Set aside.
- Wash cucumber, slice thinly into long strips and set aside.
- Wash parsley, chop and set aside.
- Peel and chop ½ of the red onion. Slice the other half thinly and set aside.
- To make burgers combine ground lamb, sea salt, garlic powder, paprika, chopped onion and ¼ cup chopped parsley. Omit the paprika to make AIP compliant.) Mix well.
- Divide meat into 4 even sized patties.
- Cook patties on a grill for around 4-5 min per side or until internal temperature reaches 160 degrees.
- While burgers cook make the tahini lemon sauce. Peel garlic and place in a food processor with tahini, lemon juice and 2 tsp chopped flat leaf parsley. Add a bit of water and mix. Continue to add water until you get to your desired consistency. More water will make a thinner sauce and less water will make a thicker sauce.
- To plate place 1 lamb patty on 2 lettuce leaves and top with cucumber, sliced onion and sprinkle with chopped mint. Serve lemon tahini sauce on the side.