Low Fiber 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
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
- ½ tsp fine sea salt
For the lamb burgers
- 1 ½ lb ground lamb
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely choppedIngredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 1 tbsp fresh oregano, finely chopped
- ½ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ½ tsp fine sea salt
- 1 tbsp olive oil
For serving
- 8 large butter lettuce leaves (optional)
Can be omittedbutter lettuce
- 1 lemon, cut into wedges (optional)
Can be omittedlemon
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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