One of Mark Hyman’s original cookbooks is still one of my favorites. The Ultra-Metabolism Cookbook (scroll down for link and image) has lots of amazing healthy recipes. I’ve taken the recipe for lamburgers and added my twist, subtracted what I didn’t like and violá! So, let’s get on with it.
Keto/Low Carb Lamburgers
serves 4-6 | *optional | printable recipe w/o pics here
- 1 lb. organically fed ground lamb, locally sourced if possible
- 2 roasted red peppers, skin removed, chopped fine (I use ones that come in a jar)
- 1 bunch mint, stems removed
- 1 bunch cilantro*, chopped fine stems okay (see below how I use food processor)
- 12 leaves basil, stems removed and cleaned
- 5 stalks fresh parsley, stems removed and cleaned
- 1-2 large fennel pieces, chopped into quarters
- 1 large slice red onion (see photo), chopped
- 1 teaspoon sea salt
- ½ teaspoon allspice
- 1 teaspoon cumin, ground
- 2 teaspoons ground coriander
- 4-5 “grinds” black pepper, preferably freshly ground
- 1 tsp aleppo pepper, if you have it (or you can use red pepper flakes if you are a spicy fan)
- 1 tsp sumac if you have (middle eastern lemony spice that I LOVE)
Place all the herbs, onion, fennel in a food processor. (Do not add peppers or spices) PULSE the fresh veggie/herb mixture it until you have small pieces:
The next step is easy. Don’t put the peppers in the food processor, they will be mush. Instead chop them fine. The photo below shows how I chopped them, and I would go SMALLER if you don’t like pieces of pepper popping out. Next time I probably will chop them smaller.
Place the lamb in a bowl, add the spices, chopped herbs and chopped peppers and work with your hands to get all the spices mixed in evenly.
Once you’ve worked the entire mixture with your hands, form into patties. I made 6 lamburgers with my 1 lb. but you could easily make 8. If you have enough side dishes, like a salad, fresh summer veggies and a cooked veggie like broccoli or green beans, this makes a lovely summer meal. My Tastes Like Summer Salad would be especially good with these!
We usually grill these, and I serve them medium well, but like hamburgers, you can experiment to your specific taste. I think these are best without ketchup, the taste is perfection without, some people serve them with a cucumber yogurt sauce or a tahini sauce (see below). Your choice.
Heck, we make lamburgers on the stove in the winter!
Tahini Sauce Recipe:
- 1/2 cup tahini (raw if available)
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup water
- juice of 1 lemon
- salt, to taste
- optional: 2 tablespoons fresh dill, basil or cilantro finely chopped
Blend all the ingredients in a blender about 2 minutes, until smooth. Store in a an airtight container in the refrigerator for up to 5 days.
Here’s the original cookbook from over 10 years ago. I love many of the recipes in it: