Mediterranean Diet Friendly Lamb Burger with Mint & Herb Slaw

Total time50 min

Prep time20 min

Cook time15 min

Mediterranean Diet Friendly Lamb Burger with Mint & Herb Slaw

Juicy, garlic-and-ginger-spiked lamb patties get their signature warmth from fresh mint, parsley, and a hit of turmeric, then sear until deeply browned on the outside and tender within. They land on a warm, chewy flatbread made from a simple cassava and tapioca dough, cooked right in the skillet until it's blistered and pliable enough to fold around every bite. A bright, crunchy slaw of cucumber, shredded red cabbage, and more fresh herbs gets tossed in olive oil and lemon juice, adding the kind of fresh acidity that cuts right through the richness of the meat. Every component leans on olive oil, citrus, and a generous hand with fresh herbs — the exact building blocks that make this an easy, satisfying fit for a Mediterranean way of eating. It's the kind of handheld dinner that feels indulgent but is built entirely from bright, whole ingredients. Squeeze on a little extra lemon at the table and it's ready to serve.

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Ingredients

4 servings

For the patties

1 ½ lb ground lamb
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
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Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
3 cloves garlic, minced
1 tsp fresh ginger, finely grated
¼ cup fresh mint leaves, finely chopped
2 tbsp fresh parsley, finely chopped
½ tsp ground turmeric
1 tsp fine sea salt
1 tbsp coconut oil

For the flatbreads

1 cup cassava flour
2 tbsp tapioca starch
½ tsp fine sea salt
2 tbsp olive oil
½ cup warm water

For the slaw

1 cup cucumber, thinly sliced into half-moons
1 cup red cabbage, thinly shredded
2 tbsp fresh mint leaves, torn
2 tbsp fresh parsley, roughly chopped
2 tbsp olive oil
1 tbsp fresh lemon juice
¼ tsp fine sea salt

For serving

lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, combine the ground lamb, minced garlic, grated ginger, chopped mint, chopped parsley, turmeric, and 1 tsp sea salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — do not overwork. 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. Refrigerate for 15 minutes.
2
While the patties rest, make the flatbreads. In a small mixing bowl, whisk together the cassava flour, tapioca starch, and 1/2 tsp sea salt. Add the olive oil and warm water, and stir until a soft, pliable dough forms. Divide into 4 equal balls.

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