Well seasoned low carb lamb burgers bursting with Mediterranean flavors, served with a refreshing tomato, cucumber, & olive salad with feta cheese.
Summertime is in full swing here in Southern California. We hit our first 100F of the year and it’s officially grill season — or maybe I should say burger season!
We all like fast and easy dinners during the summer and grilling is definitely the way to go at our house. This way we can spend more time with our family and friends outdoors or working on our yard and whatnot. Soon days will get longer and I know my kids are looking forward to staying up later and playing out back until it’s dark. So. Much. Fun!
Okay. So, this is the first burger in a series of burgers I plan to share over the next few months and it’s a good one. It’s well seasoned and you can top it with anything you like. Pictured is feta cheese, chopped olives and mint, but putting a slice of goat cheese on top is mind-blowing!
I don’t often buy lamb because it’s pricey, so I mixed the ground lamb with an equal portion of ground beef — I didn’t want my kids complaining about the gamy-taste. And, these lamb burgers did not disappoint! My kids loved them, but still asked for ketchup on them… Doh! By the way, lamb is considered a “game” animal. Did you know that? I didn’t until several days ago.
I really like the Mediterranean flavors that come together with this dish – the lamb burgers, briney olives, sweet tomatoes, refreshing cucumbers, salty feta cheese and mint. And as I already mentioned, it’s a nice change from the usual burger. Delish!
Now, do you have a burger press? I purchased mine a few years ago and LOVE IT! My husband does, too. It makes perfectly shaped patties with an even thickness. I spray mine with baking spray to help the formed patties come out a little bit easier. But giving it a few gentle taps will do the job, too. It’s one of my favorite things!
The Lamb Burgers with salad are 4 net carbs per serving.
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- 1 pound ground lamb
- 1 pound ground beef
- 2 tablespoons chopped fresh rosemary
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 10.5 ounces cherry tomatoes, halved
- 6 inch piece English Cucumber, cubed
- 1/4 cup purple onion, chopped fine
- 4 ounces feta cheese, crumbled
- 20 whole pitted Kalamata olives, halved
- 10-20 large fresh mint leaves, chiffonade (sliced into fine strips)</span>
- 2 tablespoons extra virgin olive oil 30 ml
- salt and pepper to taste
- slliced goat cheese (this is my favorite and does not affect the net carb count if using 1 ounce or less)
- - additional chopped Kalamata olives with additional feta and mint
- Burgers: Add the lamb and beef to a medium bowl, tear up into small pieces and mix gently with your hands to distribute more evenly. Chop the garlic and rosemary and add to the meat. Add the rest of the dry ingredients to the meat, sprinkling it evenly over the surface. Mix well. I use my hand mixer. Form into 6 balls and flatten into patties. Refrigerate overnight or cook now. The flavor is better the next day.
- Grill or pan fry the lamb burgers to your preference. I grilled mine 2 1/2 minutes on 1 side and 2 minutes on the other.
- Tomato & Cucumber Salad: Halve the tomatoes and place into a medium bowl. Peel the cucumber and dice or cube putting it on top of the tomatoes. Halve the olives and place on the cucumbers. Chop and add the onions, add the cheese and then the mint. Do not mix or add the olive oil, salt and pepper until ready to serve.