2 lbs ground lamb (or, sub beef, chicken or turkey)

1/2 cup fresh parsley – finely chopped

1/2 cup red onion – finely diced

2 cloves garlic – minced

1/2 green bell pepper – finely diced

1 tsp dry mint

1 tsp dry oregano

1/4 cup toasted pine nuts

kosher salt and pepper

avocado oil – to drizzle overtop of each burger

toppings:

whole30-compliant mayo or aioli (see saved stories in @primal_gourmet bio for basic mayo)

sliced tomato

diced red onion

whole30 compliant pickles

pitted kalamata olives.

 

1. Add everything except for the avocado oil, salt and pepper to a large bowl and mix well. Tip: use your hands – it’s easier.

2. Divide the mixture into 8 equal parts – approximately 1/4lbs each.

3. Form into patties, drizzle both sides with a bit of avocado oil and season with salt and pepper.

4. Preheat grill or grill pan to med-high heat. Grill burgers approximately 5-6 minutes per side or until cooked to your preference.

5. Transfer burgers to a serving platter and cover with foil to keep warm.

6. Cut iceberg lettuce into wedges and prepare toppings.

7. Arrange each burger individually or serve everything as a buffet so that family/friends can build their own.