Have you guys tried lamb burgers yet? It seems like lamb has become more of a mainstream option these days, and I’m seeing it more often on restaurant menus and available for purchase in stores like Whole Foods. Our local Whole Foods even has pre-made lamb patties that you can purchase – now that’s easy! If you haven’t tried it yet, these lamb burgers with rosemary pesto sauce are the perfect introduction to this flavorful meat.

It’s nice to have a different option other than our regular ground beef burgers to mix in when we want something fresh. Ground lamb typically has a little more fat than the ground beef we eat, so the lamb burgers are kind of like a rich, flavorful alternative to ground beef.

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. Paleo, Whole30, Gluten-Free and Dairy-Free. | realsimplegood.com

We decided to spice these burgers up with a rosemary pesto sauce because, well – why the hell not? Rosemary is a perfect pairing with lamb and it just felt right to remix our tried and true lemon artichoke pesto sauce into a rosemary version to slather over these burgers. Plus, I like having the leftover pesto sauce in the fridge to use as a dip for veggies and plantain chips, so you really can’t go wrong there.

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. Paleo, Whole30, Gluten-Free and Dairy-Free. | realsimplegood.com

Just look at that juicy burger, don’t you want to dig right in? Go ahead and give these lamb burgers with rosemary pesto sauce a try the next time you feel like having a burger. Let us know how you like them by leaving a comment below, and tag us on Instagram @realsimplegood so we can check it out!


5 from 2 ratings
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Lamb Burgers with Rosemary Pesto Sauce (Paleo, Whole30 + Keto)

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.

Ingredients

For the rosemary pesto:

  • ½ cup raw unsalted sunflower seeds
  • 2-3 cloves garlic, - smashed with the side of a knife
  • 1 lemon, - juice of
  • 1-2 big handfuls of fresh basil
  • 2-3 big handfuls of fresh spinach, arugula or baby kale
  • 1-2 sprigs of fresh rosemary
  • salt and pepper to taste
  • 1/2 cup olive oil, or avocado oil

For the burgers:

  • 1 lb ground 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.  
Calories: 888kcal, Carbohydrates: 6g, Protein: 30g, Fat: 83g, Saturated Fat: 21g, Fiber: 2g
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