Gluten Free Avocado Ranch Lamb Burger
Juicy, boldly spiced lamb patties topped with creamy avocado and a from-scratch herb ranch sauce — this is the kind of burger that makes you forget anything else is on the menu. The patties are seasoned with smoked paprika, cumin, and a touch of garlic and onion powder, then seared in a skillet until deeply browned and irresistibly fragrant. The homemade ranch comes together in minutes with fresh dill, chives, and parsley stirred into mayo and sour cream, so you get that cool, tangy contrast without reaching for a packet that might hide unwanted additives. Served on toasted gluten free buns with butter lettuce, ripe avocado slices, and tomato, every component is intentional and genuinely delicious. One of the trickiest parts of eating gluten free at a cookout is the bun situation, but toasting the split buns cut-side down in the same skillet gives them a golden, sturdy base that holds up to all those toppings. This recipe makes 4 generous servings, so it's just as suited to a weeknight dinner as it is to feeding a small crowd on the weekend.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground lamb
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the ranch sauce
- ½ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt and pepper, to taste
For serving
- 2 ripe avocados, pitted, peeled, and sliced
- 4 gluten free burger buns, split
- 4 leaves butter lettuce
- 4 slices tomato
Instructions
- 1
In a small bowl, whisk together the mayonnaise, sour cream, dill, chives, parsley, apple cider vinegar, garlic powder, onion powder, and salt and pepper until smooth. Refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the ground lamb, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until the spices are evenly distributed, then divide into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.
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