10-20largefresh mint leaves,chiffonade (sliced into fine strips)</span>
2tablespoonsextra virgin olive oil30 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.
Low Carb Greek Lamb Burgers (Keto)
Amount Per Serving
Calories 528Calories from Fat 405
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.