Gluten Free Lamb Burger Recipe with Greek Tomato Salad

gluten free lamb burger wrapped in lettuce with cucumber and roasted red peppers
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If given the option of any type of burger, a lamb burger will always be my choice. This gluten-free lamb burger recipe is delicious, moist and packed with flavor. The best part is how easily it can be modified to be dairy free… in fact, I always split the batch and make half dairy free to accommodate my son’s dairy allergy. Even better, I’ve already figured out the healthy side dish for you!

Jump to Gluten Free Lamb Burger Recipe

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There was a restaurant in the next town over that used to have the best lamb burger. However, that restaurant closed down pretty early in the pandemic, which has lead me to develop a recipe of my own. These lamb burgers are juicy, flavorful and 100% lamb, unlike a lot of restaurant lamb burgers out there. The best part is that the recipe is very easy to modify to meet your needs, jump to the modifications section below to learn more.

Part of what makes this recipe so good is the use of fresh ingredients. You can always substitute with dried herbs or bottled lemon juice if that’s what you have on hand or what your budget dictates. If possible, however, fresh is best. I like the burger with a lettuce bun or with a traditional bun; you can find gluten free buns if needed. To prepare and serve this recipe for a quick weeknight meal, make your salad as the burgers cook.

A note on some of the ingredients. To make these gluten free, I use Ian’s panko crumbs, as they are free of most major allergens. Since we don’t have a gluten allergy in our family, if in a pinch on a weeknight, I’ve used regular bread crumbs, almond flour or oat flour with no discernible difference. Marash Chili flakes are my new obsession. A Turkish chili, the marash chili has a sweet and citrusy aroma that complements the flavors of these burgers. If you don’t have a dairy restriction, topping with traditional tzatziki sauce is a nice edition of flavor. I like the Trader Joe’s brand tzatziki for a quick, evening meal.

Disclosure: This post contains affiliate links

Servings: 8 lamb burgers

Prep Time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Gluten Free Lamb Burger Ingredients

  • 2 pounds ground lamb
  • 4 tbsp fresh dill, finely chopped
  • 2/3 cup fresh mint, chopped
  • 1 tbsp fresh parsley, finely chopped
  • 4 tbsp fresh lemon juice (1-2 lemons
  • 1 cup diced red onion
  • 1/3 cup gluten-free panko bread crumbs
  • 1/2 cup feta, if using, crumbled
  • 1-1/2 tsp salt
  • 1/2 tsp marash chili flakes, plus more for garnish
  • 12 oz bottle of roasted red pepper, sliced
  • 2 persian cucumbers, thinly sliced vertically
  • 1/2 cup tzatziki sauce
  • Large head of living butter lettuce, rinsed

Gluten Free Lamb Burger Instructions

  1. Chop fresh herbs and onion, and squeeze lemon juice.
  2. Add ground lamb to a medium size bowl. Add herbs, onion, panko, feta (if using,, salt, chili flakes and lemon juice. With your hands, mix to combine.
  3. Roll a tablespoons size bit of ground lamb into a baby burger and grill for 1-2 minutes per side. Taste and adjust seasoning as needed.
  4. With your hands, combine handful of mixture into a patty. Repeat until you have 8 burger patties. Place on the grill or skillet, putting a thumb indent into the center. this indent will keep the burger from puffing up too much in the middle. Cook for roughly 5 minutes per side over medium- high heat, or until desired level of doneness.
  5. While burgers are cooking, prepare the Greek tomato salad.
  6. Rinse the lettuce leaves and wrap burger with at least two leaves. I like to use a couple of extra leaves to help keep the juices inside.
  7. Top each burger with a tablespoon of sliced roasted bell pepper, slice of Persian cucumber, 1-2 teaspoons of tzatziki, if using, and a dash of marash chili flakes.

Greek Tomato Salad Ingredients & Instructions

  • 3 Persian cucumbers, halved and sliced
  • 2 beefsteak tomatoes, roughly chopped
  • 1/4 red onion, minced
  • 15-20 Kalamata olives, pitted and halved
  • For the dressing:
    • 2 tbsp olive oil
    • 1 tbsp fresh lemon juice
    • 1 tbsp red wine vinegar
    • 3/4 tsp salt
    • 1/2 tsp dijon mustard
    • 1 tsp dried oregano
  • Chop the tomatoes, cucumber, onion and olives.
  • Combine the dressing ingredients and whisk to combine.
  • Pour dressing over tomato mixture and toss to combine.
  • Serve as a side salad to the gluten free lamb burger

Allergy Modifications

  • Dairy Allergy: Omit the feta and tzatziki sauce. Top with additional roasted bell pepper and cucumber slices for an extra bit of moisture. If you would like to make a split batch of 1/2 dairy free, simply prepare all of the ingredients without the feta, and form 4 burger patties. Then add half of the described feta to the remaining meat mixture, and make 4 feta patties. Exercise caution when cooking to avoid contamination or inadvertently serving the wrong burger- I like to use two different pans, or cook in two different batches.
  • Gluten Allergy: These are also delicious on a gluten-free bun

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