High Fructose Corn Syrup 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
- 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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