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Lemon-Mint Lamb Burgers with Tzatziki

February 23, 2017 by zenbelly 3 Comments

Do you even find yourself in a burger rut? I certainly do, and I’m a serious burger lover. These Lemon-Mint Lamb Burgers should certainly fix that! They are an absolute breeze to whip up, and are a great way to fancy-up burger night.

For a fun variation, make these into mini meatballs and serve them as an appetizer at your next shindig. If going that route, roll the lamb mixture into balls about 2 teaspoons each and bake at 375 for about 12-15 minutes, or until cooked through. Serve with the Tzatziki on the side for dipping.

lemon-mint lamb burgers with tzatziki

Lemon-Mint Lamb Burgers with Tzatziki

Prep time: 5 minutes
cook time: 6-12 minutes
yield: 4 burgers

Zest of one lemon
1 clove garlic, minced or pressed
1 tablespoons minced mint
1 tablespoon minced parsley
1 teaspoon salt
1 pound ground lamb
1 teaspoon cooking fat (avocado oil, ghee, lard)
butter lettuce leaves and your favorite burger toppings for serving
Tzatziki for serving (recipe below)

  1. Combine the lemon zest, garlic, mint, parsley and salt in a large bowl. Add the lamb and using your hands, mix to combine.
  2. Form into 4 patties about 1-inch thick.
  3. Heat a large skillet over medium-high heat. Coat the pan with the cooking fat. Add the lamb burgers and cook for 3-5 minutes per side, until cooked to your liking.
  4. Serve on lettuce leaves with raita and your favorite burger toppings.

For the Tzatziki:

1 cup coconut cream, from a can of chilled coconut milk (or full-fat yogurt if dairy works for you)
½ cup grated cucumber
1 tablespoon lemon juice
1 tablespoon mint
¼ teaspoon salt

  1. Combine all ingredients in a medium bowl. Chill until ready to serve.

PIN THIS RECIPE:

lamb burgers with tzatziki


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Filed Under: Dinner, 30 minutes, BBQ, Father's Day, Lamb Tagged With: AIP lamb burgers, lemon-mint lamb burgers, paleo lamb burgers, paleo tzatziki, zenbelly lamb burgers

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Comments

  1. Donna in Inwood says

    July 11, 2018 at 10:24 am

    This looks good and I plan to try it. I have a question about coconut milk though, which you might know.

    So if you drain off the liquid from a regular 14 oz can of coconut milk, you;re left with about 1 c of the solid — i.e., the coconut cream. Yes?

    And would that be more or less the same as emptying out a 5.4 ounce can of coconut cream and adding just enough liquid to make one cup?

    Sorry if this sounds silly; it sounds kinda silly even to me. But I have this small can of coconut cream and I don’t know what to do with it. I haven’t opened it so I don’t know how dense it is. But if it is really thick and dense, I’m wondering if could thin it out just slightly so as to make 1 c of coconut cream as called for here?

    And also, maybe I wouldn’t need to chill it beforehand, in that case?

    thanks.

    Reply
    • zenbelly says

      July 14, 2018 at 3:51 pm

      I think that would work, yes! You can always adjust the thickness as needed, too. No need to chill it beforehand, that’s just to separate the water from the cream.

      Reply

Trackbacks

  1. What To Cook Next Week - zenbelly says:
    September 19, 2018 at 12:00 pm

    […] Lemon Mint Lamb Burgers with Tzatziki – With a few simple additions, you can take your burger from meh to wowie.  And they’re still super simple to make on a busy weeknight. […]

    Reply

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