Red Meat Allergy Friendly Basil-Pesto Lamb Burgers
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
For the lamb burgers
- 1 ½ lb ground lambChef's tipGround chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped
- ½ tsp ground ginger
- ½ tsp fine sea salt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!