Rich and flavorful, these lamb burgers with rosemary pesto sauce are a gourmet meal that can be on your plate in under 20 minutes. Paleo + Whole30 friendly.
1lbground lamb(or pre-made lamb patties, we found some at Whole Foods)
Salt and pepper to taste
Instructions
Start by making the rosemary pesto. Add the sunflower seeds, garlic and lemon juice from one lemon to a food processor. Pulse until combined.
Add the fresh basil and your choice of greens (spinach, arugula or baby kale).
Remove the leaves from the stems of your rosemary sprig(s). We used 2 full sprigs of rosemary because we wanted a strong rosemary flavor. Rosemary is a very flavorful herb, so only use one sprig or less if you are looking for a more subtle rosemary flavor.
Season with a pinch or two of salt and pepper to your liking.
Stream the olive oil (or avocado oil) in while the food processor runs until the consistency is smooth.
Next, make your lamb burgers. Shape your ground lamb into 3-4 evenly sized burger patties. Season with salt and pepper on each side.
Heat a cast iron or other skillet over medium heat. Once the pan is at temperature, add in your lamb patties to cook.
Cook to your desired level of doneness, about 3-4 minutes per side for a medium burger.
Serve your lamb burgers over a bed of greens with a generous dollop of rosemary pesto on top. We also added some strawberries which was a perfect sweet pairing with the burgers. Sautéed peppers make a great topping as well.
Any leftover pesto can be stored in a jar in the fridge for later use.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.