Ingredients
Burgers
- 1 lb ground lamb
- 2 tbsp almond flour
- ½ yellow onion
- 1 inch ginger peeled and minced
- 1 bunch cilantro coarsely chopped
- 1 jalapeno seeded, sliced thin
- 1 organic egg
- 2 tsp sea salt
- ghee or coconut oil
Optional
- butter lettuce leaves for wrapping burgers
- naan bread
Mint Aioli
- 2 organic egg yolks
- 1 clove garlic minced
- ½ bunch fresh mint
- 1 ½ cups extra virgin olive oil
- ½ lemon juiced (preferably Meyer)
- sea salt to taste
- ¼ tsp red pepper flakes
Instructions
- In a large bowl, mix the ground lamb, almond flour, onion, ginger, cilantro, chilis or jalapeno, egg, and salt with your hands to thoroughly combine.
- Apply oil to your hands (or use gloves) and form meat into 2-inch round flat patties. Place on a plate and let sit in the fridge for 15 minutes.
- Make the aioli: Blend the yolks, garlic and mint in a blender or food processor until well combined. While the blender or processor is running, slowly add in the olive oil in a thin stream. Once incorporated, add in the lemon, salt, and red pepper flakes. Set aside.
- Heat ghee or coconut oil in a pan over medium-high heat. Add the patties, being sure not to overcrowd, and saute until cooked through, about 3-4 minutes per side. They should be browned on the outsides.
- Serve with a dollop of mint aioli - either on their own, in a lettuce wrap, or with naan bread.
Notes
This is a fresh, tangy, and light twist on a burger. The mint aioli will be something you’ll be happy to have in your fridge (if there are even any leftovers). No lamb? You can also make this with ground chicken or turkey!
Make ahead tip: Make the patties and store in a sealed container in the fridge for 2-3 days, or freeze for a few months (best wrapped in parchment first).
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