Paleo Greek Lamb Burger
This easy and tasty burger channels Greek flavours with its garlicky and tangy yogurt tzatziki topping. Serve with Paleo-friendly, gluten-free buns (get the recipe here).
Ingredients
Lamb Burger
3 lbs ground lamb1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
3 tablespoons fresh lemon juice
5 cloves garlic, minced
3 tablespoons extra virgin olive oil
3/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
Tzatziki
1 1/2 cups dairy free plain yogurt3/4 cup cucumber, peeled, seeded and diced
2 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 cloves garlic , minced
2 teaspoons red wine vinegar
2 teaspoons chopped fresh dill
to taste salt and pepper
Preparation
- In a large bowl, mix the meat with rosemary, oregano, lemon juice, garlic, olive oil, salt and pepper.
- Cover and let sit at room temperature while grill heats to medium heat.
- Meanwhile mix yogurt, cucumber, olive oil, lemon juice, garlic red wine vinegar, dill and salt and pepper together to make tzatziki.
- Form the ground lamb mixture into 8, 3/4 inch thick patties.
- Grill for 4 minutes per side or until internal temperature reaches 160 F.
- Assemble burgers with paleo buns, lettuce, tomato, onion and tzatziki.