Eosinophilic Esophagitis Friendly Gluten Free Smoky BBQ Lamb Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground lamb
- 1 ½ tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tsp worcestershire sauce
For glazing
- ½ cup bbq sauce
For serving
- 4 gluten free burger buns
- 1 tbsp olive oil
- 4 leaves butter lettuce
- 1 large tomato, sliced into 4 rounds
- ¼ red onion, thinly sliced (optional)
Instructions
- 1
In a large mixing bowl, combine the ground lamb, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce. Mix 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 into the center of each patty with your thumb.
- 2
Preheat a grill or grill pan over medium-high heat until hot. Brush the grates or pan surface lightly with olive oil. Place the patties on the grill and cook undisturbed for 4 minutes, until the underside is well-marked and releases easily.
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