Dinner tonight was delicious Grilled Spicy Lamb Burgers and a medley of roasted vegetables. I started making these burgers around a year ago and they’ve quickly become a house staple. I always make extra burgers to freeze because they make a delicious, quick lunch or dinner. In fact, we had these for dinner tonight because my husband informed me the other day that “we” have some cooking to do, we’re out of lamb burgers.

I serve this with tzatziki sauce (recipe follows). If you’re not including dairy in your diet, just use your favorite Paleo approved condiment instead.

Ingredients:

2 lbs. ground lamb

4 Tbs. chopped fresh mint leaves

4 Tbs. chopped fresh cilantro

2 tsp. dried oregano

2 Tbs. garlic, chopped

2 tsp. dry marsala wine

2 tsp. white vinegar

2 tsp. ground cumin

½ tsp. ground allspice

1 tsp. red pepper flakes

1 tsp. sea salt

1 tsp. ground black pepper

Place the lamb in a large bowl and mix in the mint, cilantro, oregano, garlic, marsala, and vinegar. Add the cumin, allspice, red pepper flakes, sea salt and pepper. Mix well. Shape into 6 patties.

I like to make the patties a few hours before I plan to cook them. This helps all the flavors and seasoning to really permeate the lamb. If your going to do this place the patties on a plate and cover with plastic wrap, refrigerate until ready to cook.

Remove the patties from the refrigerator and let come to room temperature. Grill over medium heat approximately 5 minutes per side. Serve with the Tzatziki sauce.

Tzatziki Sauce

This is an easy version of the delicious yogurt sauce.

Ingredients:

1 cup full fat Greek-style yougurt

1/3 cup chopped cilantro

2 Tbs. chopped fresh mint

1 Tbs. olive oil

Salt and pepper to taste

To make the sauce, stir all ingredients together. Cover and refrigerate until ready to serve.