Eosinophilic Esophagitis Friendly Cajun Lamb Burgers with Peppery Spice
Total time27 min
Prep time15 min
Cook time12 min
4.6(4)
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground lamb
- 1 tsp smoked paprika
- 1 tsp black pepper, freshly ground
- Ā½ tsp cayenne pepper
- Ā½ tsp dried thyme
- Ā½ tsp dried oregano
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā¾ tsp kosher salt
- 1 tbsp olive oil
For the remoulade
- ā 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
- 4 leaves green leaf lettuce
- 1 large tomato, sliced into 4 rounds
- Ā¼ 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 ā do not overwork the meat.
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