Nitrate & Nitrite Free Greek-Style Lamb Burger
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
- Ā¾ 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)
- Ā½ english cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh mint, finely chopped
- 1 tbsp fresh lemon juice
- Ā¼ tsp fine sea salt
For serving
- 8 large butter lettuce leaves
- Ā½ english cucumber, thinly sliced
- Ā¼ 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 ā do not overwork.
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