Fructose Free Cajun Lamb Burgers with Peppery Spice
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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
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- 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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