Recipe: Lamburgers w/ Greek Sauce (Bonus Pancake Info!)

Yesterday was Father’s Day, and we celebrated with a couple of fantastic Primal meals. Breakfast was strawberry-blueberry almond flour pancakes and bacon. I highly recommend this recipe from Elana’s Pantry, just sprinkle fruit on top of the batter in the pan before flipping. I’ve used blueberries, strawberries, raspberries, huckleberries, and slices of banana, all to great effect. They’re especially good when cooked with some coconut oil in the pan.

Dinner was spent enjoying the gorgeous weather out on the back deck. Not only did I grill, but we got to eat outside as a family, which has been impossible until recently due to an unseasonably cold and wet, lingering spring. It was an awesome way to spend Father’s Day together.

If you’re anti-dairy, I’m betting you could make a lovely vinaigrette-style sauce for these by simply leaving out the feta and yogurt, and stirring together the remainder of the ingredients with an excellent olive oil.

Lamburgers with Greek Sauce

Sauce

1 cup yogurt, full-fat and preferably Greek

1 cup mint leaves, chopped fine

1/2 lemon, zested and juiced

1 garlic clove, minced and mashed to a paste with a pinch of salt

3 oz. feta cheese, crumbled

kosher salt, to taste

Baby burger, Mama burger, Papa burger

Burgers

1 1/2 lbs. ground lamb

2 garlic cloves, minced

2 tsp. oregano

1 tsp. each kosher salt and fresh ground pepper

1/2 tsp. ground allspice

olive oil, for grilling

4 handfuls of mixed greens

1/2 pint cherry tomatoes, halved

1) Preheat grill (if gas, turn on high for 10 minutes; if charcoal, light and wait until coals are white and hot). Meanwhile, mix all sauce ingredients together, set aside.

2) Combine all burger ingredients in a bowl, being careful not to over-mix and toughen the meat. Make patties and rub each side with a little olive oil.

3) When grill is ready, place patties on grill (turn heat down to medium-high for gas). Close the lid but keep on eye on things since the fatty lamb can cause flare-ups. Grill for 3 minutes then flip burgers and cook for another 3 minutes, or to desired doneness (we like ours a little pink inside).

4) Put a handful of greens on each plate. Top with a lamburger and sprinkle tomatoes around. Dollop the sauce over the meat and greens.

Serves 4.

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