Pregnancy Friendly Cajun Lamb Burgers with Peppery Spice
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 āIngredients
4 servings
For the patties
- 1 Ā½ lb ground lamb
Ingredient noteCook all meat thoroughly when pregnant.
- 1 tsp smoked paprika
- 1 tsp black pepper, freshly ground
- Ā½ tsp cayenne pepper
- Ā½ tsp dried thyme
- Ā½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā¾ tsp kosher salt
- 1 tbsp olive oil
For the remoulade
- ā cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!