Summer is here, and the grill is out! Okay, our grill is always out, because Bill will grill in pretty much any weather. For those of you who don’t grill in snow gear, it’s finally time to make some burgers!
We love making simple grass-fed burgers as an easy lunch or dinner. It’s really fun to pick out a bunch of toppings, like sliced avocado, sliced fresh tomato, sautéed onion, sautéed peppers, the list goes on. For a change of pace, we decided to make lamb burgers for lunch the other day.
We have fresh oregano pretty much taking over our garden. Last summer we were working on our 4th cookbook, Make it Paleo II, and having lots of herbs was helpful, because we always had extra things on hand to style our dishes for the book. This year we are not working on a book, so we aren’t using our herbs as much. I really need to figure out what to do with them, because you can’t exactly use large quantities of oregano and sage in daily life. I don’t think juicing oregano would lend the best flavor to my green juice. Ick.
Fresh oregano is wonderful with lamb, so I had been wanting to make lamb burgers for weeks. This recipe is rather simple, but packs big flavor, and is a nice change of pace if you are sick of beef. These burgers can also be cooked inside if you don’t have a grill. You could use a grill pan, or pan sear them in a cast iron skillet, or make meatballs, and simply bake them in the oven.
Want to see us make this recipe? Play the VIDEO below!
I started with a pound of ground lamb, and seasoned it well with mineral rich pink Himalayan salt (Here’s our current favorite kind) and black pepper.
I then added finely diced onion.
Smashed and minced garlic.
The minced oregano.
And lastly, some lemon zest.
I then formed the meat into 8 small patties.
Bill grilled them up, along with some green bell pepper that I seasoned simply with olive oil and salt and pepper.
This little guy always wants to be outside when the grilling is happening. Sorry Charlie!
When I grill, I like to drink Rooibos Iced Tea, which tastes best in a 24 oz Wide Mouth Ball Jar. Trust Me. -Bill
When the burgers were finished, we served them over a bed of lettuce from our garden, sliced olives, the grilled bell pepper, fresh tomato, and cucumber. These burgers would have been even better with our Tzatziki recipe from Make it Paleo II, but we didn’t have any of our coconut milk yogurt on hand, and we aren’t eating dairy right now.
I hope you guys love this recipe. It’s really simple, but very tasty! Enjoy and happy grilling!