These gluten free Mediterranean Lamb Burgers were inspired by memories of travels to Greece. With non-traditional fixins' of tadziki, black olive mayo, arugula, feta cheese and cucumber; these burgers bring the flavours of the Mediterranean right into your backyard.
I have a favourite collection of Greek recipes to chose from when I'm serving anything from that part of the world. With these lamb burgers I would serve an authentic Summer Salad, Beet Yogurt Salad with Walnuts, hummus or even Stuffed Peppers or Eggplants.
Ingredients
I can buy fresh ground Alberta lamb from our local butcher and that's the only way my husband will make these burgers.
- ground lamb
- dried oregano
- garlic
- ground coriander
- ground cumin
- egg
- gluten free bread or hamburger buns
- mayonnaise or Miracle Whip
- Kalamata olives
- tadziki
- red onion
- cucumber
- arugula
See recipe card for exact amounts.
Tadziki and Tapenade
We went the extra mile and made our own tadziki but store-bought would be just fine. For the mayonnaise I mix Miracle Whip with store bought olive tapenade. The quick substitute is simply chopped olives but on occasion we make tapenade from scratch.
Tapenade is a popular dish from the south of France containing pureed or finely chopped olives, capers, anchovies and olive oil. It should naturally be gluten free and every brand I have seen is. It is sometimes called olive paste and can be found in jars in well stocked grocery stores and specialty shops.
Gluten Free Mediterranean Lamb Burgers
Ingredients
BURGERS
- 1½ lb ground lamb
- 1 tablespoon dried oregano
- 2 teaspoon minced garlic
- 2 teaspoon ground coriander
- 1½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 egg lightly beaten
- 8-12 slices gluten free bread, toasted (we like Udi's Millet-Chia bread)
TOPPINGS
- olive mayonnaise (see below)
- tadziki
- thinly sliced red onion
- thinly sliced cucumber
- arugula
OLIVE MAYONNAISE
- 2 tablespoon olive tapenade or pitted, chopped Kalamata olives
- ½ cup Miracle Whip or homemade mayonnaise
Instructions
- In a bowl gently combine ground lamb, oregano, garlic, coriander, cumin, salt, pepper and egg.
- Shape into 4-6 patties and place on a tray lined with wax paper.
- Grill patties 3-5 minutes per side, turning once. Resist the urge to push on the patties and squeeze out the juice, you want all that flavour.
- Toast bread slices. Allow people to dress their burgers to taste offering olive mayonnaise, tadziki, red onion, cucumber and arugula.
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