Anti Inflammatory Cajun Lamb Burgers with Peppery Spice

Total time27 min

Prep time15 min

Cook time12 min

Anti Inflammatory Cajun Lamb Burgers with Peppery Spice

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Ingredients

4 servings

For the patties

1 ½ lb ground lamb
Simple Truth Organic Grass Fed Ground Beef 85/15 Simple Truth Organic Grass Fed Ground Beef 90/10 Pre Brands 85% Lean Grass Fed and Finished Ground Beef SunFed Ranch 100% Grass Fed 90% Lean Organic Ground Beef Pre Brands 92% Lean Grass Fed and Finished Ground Beef
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Chef's tip
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
1 tsp smoked paprika
1 tsp black pepper, freshly ground
½ tsp cayenne pepper
½ tsp dried thyme
½ tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
¾ tsp kosher salt
1 tbsp olive oil

For the remoulade

⅓ cup mayonnaise
1 tbsp dijon mustard
1 tbsp hot sauce
1 tsp smoked paprika
1 tsp lemon juice

For serving

4 brioche or burger buns, split
Chef's tip
Whole-grain buns are denser, so the texture will be heartier.
4 leaves green leaf lettuce
1 large tomato, sliced into 4 rounds
¼ red onion, thinly sliced (optional)

Instructions

1
In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, smoked paprika, and lemon juice until smooth. Set aside.
2
In a large mixing bowl, combine the ground lamb with the smoked paprika, black pepper, cayenne, thyme, oregano, garlic powder, onion powder, and kosher salt. Mix with your hands just until the spices are evenly distributed — do not overwork the meat.

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