Greek Spiced Lamb Burger
PaleoHacks [1]
Ingredients
- 1 pound grass-fed ground lamb
2 teaspoons sesame seeds
1 1/4 teaspoons Himalayan or Celtic sea salt
1/4 teaspoon pepper
1/4 teaspoon dried sage
1 large clove of garlic (minced)
1/4 red onion (diced)
1 small handful fresh mint (finely chopped)
8 asparagus
2 tablespoons olive oil
1 tablespoon Tahini
1/8 teaspoon paprika
Juice of 1/4 lemon
PaleoHacks cashew cheese (optional)
Directions
- Dice red onion, mince garlic, and chop mint.
- Toss grass-fed ground lamb, sesame seeds, salt, pepper, sage, garlic, red onion, and fresh mint together in a bowl. Use clean hands to knead ingredients together. You want those ingredients married into the meat, so put some muscle in it!
- Divide the spiced meat in quarters. Form into round balls and then press into burger patties that are the thickness of the pinky side of your hand. Set aside on a plate.
- Fire up the stove with either a cast iron skillet or a grill pan. I recommend the long, rectangular kind that takes up two burners. Set the burner(s) to medium-high heat.
- While the pans are heating up, trim the asparagus and slice each stem in half lengthwise. Toss the asparagus halves with 1 tbsp. of oil. Make sure each stem is well coated.
- Once the pan is hot, add the burgers into the skillet or onto the grill pan. You don't need to grease the pan beforehand because lamb is full of plenty of healthy fat, so the burgers can cook in their own oil.
- Cook the burgers for 3-4 minutes on the first side (depending on how rare or well-done you like it). Flip to the second side.
- If you've got room in your skillet or grill pan, add in the asparagus right after you flip the burger. Spread each of the stems out so they cook evenly. Cook the asparagus stems for 2-3 minutes.
- Remove the asparagus from the grill and set aside.
- Once the burgers are done, place them next to the asparagus.
- In a small bowl, mix the tahini, remaining tablespoon of olive oil, paprika, and lemon juice. Add in a pinch of salt to taste.
- Stack the burgers on the buns (optional). Lettuce works here as well, or you can opt to go bun-less. Stack a few slices of asparagus atop the bun. Smear a little of the tahini sauce on the burger bun or drizzle straight onto your burger. Top it all off with some cashew or nut cheese if you're going that route and enjoy warm!
Information
- Category
- Main Dishes, Lamb
- Cuisine
- North American
- Yield
- Serves 4
- Total Time
- 29 minutes, 59 seconds