Low Iodine Basil-Pesto Lamb Burgers
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Learn more →Ingredients
4 servings
For the basil pesto
- 2 cups fresh basil leaves, packed
- 3 cloves garlic, peeled
- ¼ cup olive oil
- 2 tbsp lemon juice
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the lamb burgers
- 1 ½ lb ground lamb
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped
- ½ tsp ground ginger
- ½ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 1 tbsp olive oil
For serving
- 8 large butter lettuce leaves (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Make the pesto: combine the basil, garlic, lemon juice, and sea salt in a food processor and pulse 8–10 times until coarsely chopped. With the motor running, drizzle in the olive oil and process until the pesto is smooth and bright green, about 30 seconds. Scrape into a small bowl and set aside.
- 2
In a large mixing bowl, combine the ground lamb, minced garlic, parsley, oregano, ground ginger, and sea salt. Mix with your hands until the seasonings are evenly distributed, about 30 seconds — do not overwork the meat.
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