Lamb BLT Burgers + Avocado Mayo


Lamb BLT Burgers

3/4 LB. bacon

1 LB. ground lamb

2 TB. fresh dill, finely chopped

2 TB. fresh mint, finely chopped

1 TB. fresh oregano, finely chopped

Zest of 1 lemon

1 tsp. garlic powder

1/2 tsp. smoked paprika

1/2 tsp. freshly ground pepper

1 tsp. sea salt

1 heirloom tomato, sliced

1 head bibb lettuce

Vegan Avocado Mayonnaise

2 ripe avocados

1/4 cup olive oil

1 TB. freshly squeezed lemon juice

1 tsp. apple cider vinegar

1/2 tsp garlic powder

1 tsp. sea salt

1 TB. dijon mustard

1/2 tsp. ground black pepper

1-2 TB. water to thin, if necessary


Lamb BLT Burgers

Preheat your grill to 450 degrees.

In a medium skillet cook bacon over medium heat. Place on a plate lined with paper towels to drain.

Meanwhile in a medium sized bowl combine ground lamb, dill, mint, oregano, lemon zest, garlic powder, smoked paprika, pepper, and sea salt. With your hands gently combine and form 4 patties. Indent the center of each patty so it does not shrink after being cooked on the grill.

Place the lamb patties on your preheated grill and cook until the internal temperature is about 150-160 degrees (more or less depending on the doneness you prefer).

Wash and dry lettuce leaves. These will be your “bun.” To assemble, place one lettuce leaf down, top with 1 TB. of Vegan Avo “Mayo” (recipe below), one slice of tomato, 2 slices of precooked bacon, and one final lettuce leaf on top. Voila!

Vegan Avocado Mayonnaise

In a high-speed blender, place avocados, olive oil, lemon juice, apple cider vinegar, garlic powder, sea salt, dijon mustard, and black pepper and blend until emulsified and creamy. Thin with water if necessary. Store in an airtight container for two days maximum. It is best used on the first day!