If you are bored of the same old Burgers then try these Spicy lamb Burgers instead. They are tasty and really easy to make.
This Paleo-ready recipe combines the ingredients of Chicken with Broccoli alongside the flavours of Kung Pao Chicken: chilli peppers and cashews. Soy sauce is substituted with tamari, a gluten-free soy sauce.
- 1 pound ground lamb
- 4 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon hot paprika
- 2 teaspoons harissa
- 1/4 teaspoon plus 1 dash sea salt
- 1 pinch plus 1 dash black pepper
- 1 large head cauliflower, cut into 2-inch florets
- 1/3 cup golden raisins
- 1/3 cup sliced toasted almonds
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- Combine ground lamb, garlic, cumin, paprika, harissa, 1/4 teaspoon salt and 1 pinch pepper in a bowl and mix well by hand.
- Form the meat mixture into eight 1/2-inch-thick patties (3 to 4 inches across). Press an indent in the centre of each patty.
- Heat the grill pan over high heat, then add the patties, working in batches as necessary, cooking 1 to 2 minutes per side or until the internal temperature reaches 160 degrees F.
- In a microwave-safe bowl, combine the raisins and 1 cup of water. Microwave for 1 minute, then drain and set aside.
- Place the cauliflower florets in a food processor in 3 to 4 batches.
Pulse 3 or 4 times until the cauliflower resembles small pebbles.
- Bring 1 1/2 cups of water to a boil in a medium saucepan over high heat.
Add the cauliflower and cook, stirring, until tender, about 2 minutes.
- Remove from heat. Stir in the raisins, almonds, olive oil, lemon juice and chopped parsley. Season to taste with remaining salt and pepper. Note: Water should be fully evaporated. If not, drain the cauliflower before proceeding.
- Serve the lamb over the cauliflower rice.
Nutrition per serving
Calories: 458, Protein: 25g, Fibre: 7g, Fat: 31g, Carbohydrates: 24g