Nickel Allergy Friendly 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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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
Can be omittedgreen 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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