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Lamb Burgers Recipe

Dr. Josh Axe, DC, DMN, CNS – Burgers are a delicious go-to when you’re short on time. They’re simple to prepare and almost always a crowd-pleaser. But plain ole beef burgers can get boring at times — or, even worse, dry and tasteless.

Luckily, you’ll never have that problem with these Lamb Burgers. Using a mix of ground lamb and beef ensures that these burgers are always perfectly juicy. And with a unique homemade spice blend, you can be sure these lamb burgers are bursting with flavor.

Why lamb meat? Because it’s super healthy! Just three ounces of lamb contains approximately the following:

  • 160 calories
  • 23.5 grams protein
  • 6.6 grams fat (2.7 grams monounsaturated fat)
  • 2.7 micrograms vitamin B12 (45 percent DV)
  • 4.4 milligrams zinc (30 percent DV)
  • 4.9 milligrams niacin (24 percent DV)
  • 0.4 milligram riboflavin (21 percent DV)
  • 0.4 milligram vitamin B6 (20 percent DV)
  • 201 milligrams phosphorus (20 percent DV)
  • 9.2 micrograms selenium (13 percent DV)
  • 2.1 milligrams iron (12 percent DV)
  • 301 milligrams potassium (9 percent DV)
  • 0.1 milligram thiamine (8 percent DV)
  • 0.8 milligram pantothenic acid (8 percent DV)
  • 0.1 milligram copper (7 percent DV)
  • 22.1 milligrams magnesium (6 percent DV)

If you’re ready to add some zest to your normal burger recipe, let’s get started.

How to Make Lamb Burgers

Lamb burgers step 1 - Dr. Axe

Grab your jalapeño, onion and garlic and pulse in a food processor until finely chopped. This blend is going to give these burgers incredible flavor. The jalapeño adds just enough heat while keeping these lamb burgers mild enough for the kiddos.
Lamb burgers step 2 - Dr. AxeToss the mix into a large bowl and then add in the meats, cheese and spices. Adding the cheese right into the mix, instead of layering it on after, means you’ll get melty cheese in every bite of these lamb burgers. In fact, I recommend adding your cheese this way in your favorite all-beef recipes, too.

When all your ingredients are evenly combined, use your hands to shape the meat into 8 patties, then stick them in the refrigerator for 15–20 minutes. The fridge time will keep these lamb burgers firm while cooking — no runaway meat here.

Lamb burgers step 3 - Dr. AxeNow, in a large nonstick skillet, heat up the coconut oil over medium-high heat. Cook the burgers for 7 minutes per side, or until the patties are nicely browned and cooked through.

Lamb burgers recipe - Dr. AxeYou can serve these lamb burgers in a variety of ways: try them with a gluten-free bun, on a bed of lettuce or wrapped in a lettuce “bun.” And don’t forget the fixings! You can add healthy fats with avocado, reduce inflammation with tomatoes and add a healthy dose of antioxidants thanks to onions.

These lamb burgers also go great paired with my Baked Vegetable Friesor Sweet Potato Rosemary Fries for a complete meal. Enjoy!

Lamb Burgers Recipe

DESCRIPTION

Did you know that lamb is the healthiest red meat? And using a mix of ground lamb and beef ensures that these burgers are always perfectly juicy. These also employ a unique homemade spice blend. Enjoy!

INGREDIENTS

  • 1 jalapeño, remove seeds sliced lengthwise
  • 1/2 medium red onion, sliced
  • 1 clove garlic, peeled
  • 1 pound minced lean lamb
  • 1 pound lean ground beef
  • 1/2 cup small cubed raw aged sharp cheddar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coconut oil

INSTRUCTIONS

  1. In the bowl of a food processor, combine the jalapeno, onion and garlic and pulse until finely chopped.
  2. Transfer the mixture to a large mixing bowl along with the lamb, ground beef, cheese and spices, using your hands to combine all the ingredients. Form 8 patties.
  3. Chill in the refrigerator for 15–20 minutes to firm.
  4. In a large nonstick skillet over medium-high heat, melt the coconut oil. Fry the burgers for 7–8 minutes per side, until firm to the touch and nicely browned.
  5. Serve hot with your favorite toppings on a gluten-free bun, bed of lettuce or wrap in lettuce.

To read the original article click here.
For more articles from Dr. Axe click here.

 

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