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Paleo Greek Lamb Burgers

Paleo Greek Lamb Burgers are perfect for a weekend barbecue!

Paleo Greek Lamb Burgers

I mean, come on. Just look at that egg yolk and that juicy lamb.

Greek food is one of my favorite cuisines ever! If I ever go to Greece, I would probably be more about the food than the ancient history . . . and I feel no shame about that. Greek food is the best!

Paleo Greek Lamb Burgers

We established that Greek food is the best, but what happens when you combine cuisines? A Greek twist on the classic American burger can only be a good thing, especially when the burger is topped with a fried egg. Seriously, fried eggs make everything taste better. I am a wholehearted supporter of the #putaneggonit trend!

Paleo Greek Lamb Burgers

So, let’s dissect these Paleo Greek Lamb Burgers. First, we have a fun riff on traditional Greek lemon potatoes: Spiralized Lemon Potato “Buns!” The potato strings are tossed with an egg (as a binder), mustard, fresh lemon juice and garlic to make the perfect bottoms for our burgers.

Next, a thick layer of hummus! (duh.) I made a Paleo hummus out of cauliflower, and it was delicious! Believe it or not, it didn’t taste like cauliflower at all. Unfortunately, I went and lost my recipe for this hummus. <— insert sobbing face emoji. We’ll see if it ends up on the blog; I still have my photos (which turned out really well, by the way — it’s such a shame that I lost the recipe!). If I find it, I’ll post it.

Paleo Greek Lamb Burgers

On top of the hummus, we have our delicious, juicy lamb burgers. Look how thick they are! On top of the burgers sits a pile of fresh, crunchy vegetables: cucumber, tomato, red onion, & herbs doused in lemon juice. I finished off this masterpiece with a scattering of green olives, a crumble of feta, and a crispy fried egg. Feel free to omit the feta if you want to make it perfectly Paleo and dairy-free!

Paleo diet + Greek food + Juicy lamb + American burger = Paleo Greek Lamb Burgers!

Paleo Greek Lamb Burgers

Do you really need anything else to convince you to make these burgers?

Print Recipe
Paleo Greek Lamb Burgers
Delicious Paleo burgers with bright, fresh Greek flavors in every bite!
Paleo Greek Lamb Burgers
Course Main Dish
Cuisine American, Greek
Prep Time 25 minutes
Cook Time 15 minutes
Servings
burgers
Ingredients
Patties
Salad
Lemon Potato Buns
Toppings
Course Main Dish
Cuisine American, Greek
Prep Time 25 minutes
Cook Time 15 minutes
Servings
burgers
Ingredients
Patties
Salad
Lemon Potato Buns
Toppings
Paleo Greek Lamb Burgers
Instructions
To make patties
  1. Combine all ingredients in a large bowl and mix together, using hands if necessary. Divide the mixture into four equally sized chunks and form patties.
  2. Heat a large skillet over medium heat. Add a drizzle of oil and cook the patties for 5-10 minutes per side, until internal temperature reaches at least 160 degrees F and sides are brown. Alternatively, preheat a grill to 450 degrees F. Cook for three minutes on one side, then flip and cook for another five minutes.
To make salad
  1. Combine all ingredients in a bowl and toss together.
To make potato "buns"
  1. Add the potato strings to a bowl along with a splash of water and cook, covered, in the microwave for 1-2 minutes, until soft.
  2. To the potatoes, add egg, garlic, lemon juice, mustard, salt, pepper, and 1 tablespoon of the olive oil.
  3. Heat a skillet over medium heat and add remaining olive oil.
  4. Divide the potato strings into four chunks and carefully twist them together into flat spirals. They should be slightly larger than the patties.
  5. Once the skillet is hot, carefully lay the "buns" in the pan. Fry for approximately five minutes per side, until egg is cooked through and the edges are slightly brown.*
To assemble burgers
  1. Arrange one potato bun on each plate. Spread with (Paleo) hummus. Layer on burger patties, then top with salad, olives, and crumbled feta.* Finish the burgers off with a fried egg and fresh herbs, such as parsley, cilantro, and mint.
Recipe Notes
  • Be gentle with the potato buns, as they may fall apart if handled roughly.
  • Omit feta for dairy-free
  • Omit potato buns for low-carb; roasted cauliflower "steaks" or other substitute may be used.

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