Fructose Free Lamb Burger with Mint & Cucumber
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground lamb
- 3 tbsp fresh mint leaves, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 1 tbsp olive oil
For the mint-cucumber sauce
- Ā½ cup plain full-fat yogurt
- Ā½ cup cucumber, finely diced
- 2 tbsp fresh mint leaves, finely chopped
- 1 tsp apple cider vinegar
- Ā¼ tsp salt
For serving
- 4 almond flour burger buns
- 4 leaves butter lettuce
- 4 slices tomato
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- Ā¼ red onion, thinly sliced (optional)
Instructions
- 1
In a small mixing bowl, stir together the yogurt, diced cucumber, 2 tablespoons chopped mint, apple cider vinegar, and 1/4 tsp salt until combined. Cover and refrigerate for at least 15 minutes to let the flavors come together.
- 2
In a large mixing bowl, combine the ground lamb, 3 tablespoons chopped mint, minced garlic, cumin, coriander, 1/2 tsp salt, and black pepper. Mix with your hands until the seasonings are evenly distributed, but stop as soon as the mixture is uniform ā overworking the meat will make the patties dense.
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