Popular Conditions & Diets
Ingredients
16
Time
30m
Serves
4
Recipe by Tina Gravalos
Ingredients
16
Time
30m
Serves
4
Gluten-Free
Lunch
Dinner
1 1/2 lbs
Lean Ground Lamb
1 small
Yellow Onion
grated
1/4 cup
Fresh Parsley
chopped
2 Tbsp
Fresh Dill
chopped
3
Garlic Cloves
minced
1/2 tsp
Cumin
1/2 tsp
Dried Oregano
1/4 tsp
Sea Salt
1/4 tsp
Black Pepper
2 Tbsp
Extra-Virgin Olive Oil
4
Gluten-free Buns
1/2 cup
Tzatziki
1/2 cup
Feta Cheese
1 cup
Spring Mix
1/2
Red Onion
cut in rings
1/2 cup
Cucumber
sliced
1
In a large bowl, add all of the ingredients, except for the buns and toppings. Mix well to combine.
2
Shape into patties to your desired thickness.
3
Heat BBQ and add lamb burgers. Grill for 5-6 minutes per side or until cooked to your liking.
4
To toast the buns, place each half on the grill, face down, for 20-30 seconds.
5
To assemble, add some spring mix to the bottom of the bun. Then add the lamb burger. Top with tzatziki, red onion rings, feta and cucumbers. You can switch it up to your liking.
6
Store leftover burgers in an airtight container in the fridge for up to 3 days.
7
You can use pita to make a wrap or lettuce as a bun depending on your preference.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.