INGREDIENTS
For The Burgers:
500g organic ground lamb
1 large yellow onion, finely minced (I pulse mine in the food processor several times)
2 tsp turmeric
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp sea salt
1/4 tsp black pepper
1 egg, lightly beaten
2 T chopped parsley
5 gluten-free hamburger buns
For the Mint-Yogurt Sauce:
juice, 1/2 lemon
2 T fresh mint, chopped
1/2 cup greek yogurt
1 garlic clove, minced
1/2 tsp sea salt
INSTRUCTIONS
Make the Mint-Yogurt Sauce first by combining all ingredients and setting aside to let flavours meld.
In a large bowl combine all ingredients for the burgers and using your hands mix until well-combined.
Form lamb meat into 5 patties.
Heat up a grill over med-high heat (alternatively you can cook in a pan or grill pan) and cook for 4-6 minutes on each side.
Place each patty on a bun and top with a dollop of yogurt sauce and any additional toppings.
Serve warm with a side salad
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