This is a delicious, Greek-style take on pasture-raised lamb burgers—fragrant with a medley of fresh herbs and topped with coconut milk tzatziki.
Cast-Iron Skillet Baby Pasture-Raised Lamb Burgers
Makes: 6 small burgers
1 pound pasture-raised ground lamb
1/2 cup thinly sliced scallions
2 tablespoons mint, chopped fine
2 tablespoons fresh dill, chopped fine
1 tablespoon fresh oregano, chopped fine
1 teaspoon Celtic sea salt
Freshly ground black pepper, to taste
1 tablespoon filtered water
Place ground lamb in a medium non-reactive bowl (like stainless steel or glass). Add the scallions, mint, dill, oregano, Celtic sea salt and water.
Using your hands, gently massage the herbs and sea salt, into the ground lamb until just combined (do not overmix). Form 6 patties that are uniform in size.
Warm 1 tablespoon of olive oil or coconut oil in a cast-iron skillet over medium-high heat. When oil begins to sizzle (but not smoke!), add the lamb patties to the pan. Reduce heat to medium. Cook apx. 3-4 minutes each side, adjusting the heat as necessary. You may need to reduce the heat a little more when cooking the second side—and be sure to cover skillet. This ensures the burger will be tender and cook all the way through.
Coconut Milk Tzatziki
1 13.5-oz. can organic, unsweetened full-fat coconut milk
1 organic cucumber, peeled, seeds removed and roughly chopped
2 large garlic cloves
3 tablespoons fresh dill, finely chopped
3 tablespoons fresh-squeezed lemon juice
1 teaspoon Celtic sea salt
Scoop out the solid, creamy white part of the coconut milk and place in a small bowl or glass container. Chill for 2 hours. Reserve the liquid from the coconut milk and set aside.
To the bowl of a large food processor, add the chilled coconut milk, cucumber, garlic, dill, lemon juice and Celtic sea salt. Add in 1 or 2 tablespoons of the reserved coconut milk liquid, if needed. Pulse until well-blended and creamy.
Season with additional Celtic sea salt, if desired, to taste.
