My friend from Australia recently came to visit me and I knew she would enjoy a dinner celebrating Alberta lamb. Given that it was a beautiful, late summer weekend Grilled Lamb Burgers was the winning choice.
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My friend and I both travelled to Greece many years ago so we love to share old travel stories. We also love Greek food so I wanted a Mediterranean lamb burger.
We bought fresh ground Alberta lamb from our local butcher, carefully mixed it with spices and grilled it to perfection. The fixins’ of tadziki, black olive mayonnaise, arugula, crumbled feta, red onion and cucumber slices made for a delicious Mediterranean taste.
I didn’t have any burger buns or a recipe to make them but I see restaurants offering gluten free burgers on sliced bread so that’s what I did. Udi’s Millet-Chia bread lightly toasted worked well. My husband, a bread lover at heart, is generally skeptical of all gluten free bread products. This bread passed the test with flying colours.
We went the extra mile and made our own tadziki but store-bought would be just fine. For the mayonnaise I mixed plain old Miracle Whip with olive tapenade.
Tapenade is a popular dish from the south of France containing pureed or finely chopped olives, capers, anchovies and olive oil. It should naturally be gluten free and every brand I have seen is. Tapenade, sometimes called olive paste, is sold in jars in well stocked grocery stores and specialty shops. Chopped kalamata olives mixed with your choice of mayonnaise would work too.
So to enjoy the final days of summer I offer you these Mediterranean Grilled Lamb Burgers, dressed any way you like.
If you are interested in not-your-usual burgers here are some other favourites that I try to make every summer:
I have been blogging my tried and true recipes, both old and new, but this recipe was an internet find by Aida Mollenkamp. Her fabulous photo captured my husbands attention and the recipe proved to be delicious. Enjoy!
|1½ lb ground lamb|
|1 Tbsp dried oregano|
|2 tsp minced garlic|
|2 tsp ground coriander|
|1½ tsp ground cumin|
|1 tsp salt|
|½ tsp black pepper|
|1 egg, lightly beaten|
|8-12 slices gluten free bread, toasted (we like Udi's Millet-Chia bread)|
|olive mayonnaise (see below)|
|thinly sliced red onion|
|thinly sliced cucumber|
|2 Tbsp olive tapenade or pitted, chopped Kalamata olives|
|1/2 cup Miracle Whip or homemade mayonnaise|
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