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  • Writer's pictureDr. Kristen Mitteness

Lamb Burger + Cucumber Salad

I like to change up my meat sources on the regular to keep things interesting and make sure I'm getting a variety of nutrients. I've been buying ground lamb recently because...

a) I find ground meat to be really versatile

b) I stumbled across a local source at Vic's

c) lamb and sheep won't eat grains. They like grasses.

And of course, you're not only what you eat, you are what you eat eats. I choose not to eat grains and soy so I prefer my animals not to, either. Especially when they aren't even designed to eat it.

As per usual, this recipe is easy peasy. I do very few complicated things and that includes cooking.



Ground lamb - as much as you'd like. Or any other ground meat.

That's it.

Press it into something that resembles a burger. If you have some sort of Greek spice mix or prefer adding spices to your burger, go ahead! I'm not stopping you. I'm just a little lazy and a bit boring.

Heat up a pan (medium heat) add coconut oil (expeller pressed has no odor. I prefer Tropical Traditions. I buy the 5 gallon pail. It lasts me around 6 months.) or butter if you want to prevent a bit of sticking. Cook until the top of the burger looks "wet". You'll know what I mean. Then flip. Cook through. Or don't. I don't mind if my meat is a little under cooked. But, that's just me.

While it's cooking, start chopping...



3/4 c chopped cucumbers

3/4 c chopped cherry tomatoes

1/4 c chopped red onion

1/8 c olive oil

2 T balsamic vinegar

1 T apple cider vinegar

Fresh basil


optional - crumbled goat chevre or feta

Toss it all together. If you don't have apple cider vinegar, don't fret. I only use it because I like getting quality fermented foods into my diet in any way I can. It doesn't change the flavor much since I don't use much. Just add a bit more balsamic.

Put the burger on the salad. Or next to it. Or under it. It's all going to the same place anyway. Top with avocado if you so choose.

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