Brazil Nut Free Greek-Style Lamb Burger

Total time47 min

Prep time20 min

Cook time12 min

5.0

(21)

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Ingredients

4 servings

For the patties

1 lb ground lamb
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
1 tsp fresh oregano, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
¾ tsp fine sea salt
1 tbsp olive oil

For the tzatziki

1 cup full-fat coconut milk (from a can, chilled overnight so the cream separates)
½ english cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp fresh mint, finely chopped
1 tbsp fresh lemon juice
¼ tsp fine sea salt

For serving

8 large butter lettuce leaves
½ english cucumber, thinly sliced
¼ red onion, thinly sliced (optional)
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Scoop the thick coconut cream from the top of the chilled can into a small mixing bowl, leaving behind any watery liquid. Add the grated cucumber, 1 minced garlic clove, 1 tbsp mint, lemon juice, and 1/4 tsp salt. Stir to combine, then refrigerate for at least 15 minutes until the flavors come together.
2
In a large mixing bowl, combine the ground lamb, 3 minced garlic cloves, parsley, 1 tbsp mint, oregano, turmeric, ginger, and 3/4 tsp salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 30 seconds — do not overwork.

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