Grass-fed meat seems to be all the rage lately and rightfully so! This lamb burger recipe is a great way to keep things healthy moving into barbecue season. Zucchini fries are another great swap for a yummy side. And all of this is 21-Day Ceanse-approved!
WHY GRASS-FED FOR THESE LAMB BURGERS
When adding animal protein into your diet, it’s important to get the best quality possible. Eating grass-fed meat guarantees you’re eating the best quality product. Talk to your grocer and ask them where they get their meat. If you can buy local or directly from an organic farm that sells grass-fed meat, do that. If you have a local butcher you trust, then this is your best bet!
Why is grass-fed meat so much better than conventional meat? Because animals graze on their natural diet, grass, and aren’t contained to cramped inhumane conditions. Conventional meat is fed corn, grain, antibiotics, and hormones so that they grow twice the rate in half the amount of time. The farmer gains more of a profit in exchange for poor quality meat. Lamb is allowed on the cleanse because it is almost always grass-fed.
BENEFITS OF LAMB
Lamb is rich in Conjugated linoleic acid (CLA), which is a healthy supportive omega-6 fatty acid. Increased intake of CLA has been shown to improve immune and inflammatory function, bone mass, blood sugar regulation, reduce body fat, and maintain lean body mass. Grass-fed lamb is also a significant source of omega-3 fats, which has been linked to a decrease in risk of inflammation and heart disease.
Lamb is also rich in selenium and zinc, two minerals your body craves in order to run properly. When you’re deficient in either of these vital minerals you will feel tired and frequently get sick. Another reason to incorporate high-quality meats in your diet is because they are also extremely rich in vitamin B, which support proper metabolism function and energy levels. It’s hard to get these vitamins from any other food group.
We also included baked “parmesan” zucchini fries as a side dish, because who doesn’t want fries with their burger? They came out crispy and tender. This is the perfect balanced meal and healthy twist on an American classic. Hope you enjoy!
Makes 4 Servings
Ingredients:
Lamb Burger
4 Tablespoons avocado oil
½ small red onion
1 lb grass-fed ground lamb
2 Tablespoons fresh parsley, finely chopped
2 Tablespoons fresh mint, finely chopped
2 Teaspoons Dijon mustard
1 tsp. dried oregano
1⁄2 tsp. ground coriander
1⁄2 tsp. ground cumin
3 cloves garlic, finely chopped
To Serve
4 large lettuce leaves
1/3 red onion thinly sliced
Dijon mustard
Fresh parsley
Lamb Burger
Heat 2 tablespoons oil in an 8″ skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool.
In a large bowl mix together the onions, lamb, mustard, herbs, spices, garlic, and salt and pepper. Form meat into two 1″-thick patties; set aside. You will have enough meat to make 4 patties.
Heat 2 tablespoons of avocado oil in skillet on medium heat and add your lamb patties. Allow patties to cook until browned on each side, about 5-6 minutes on each side. Watch carefully.
Serve patties on large lettuce leaves and spread Dijon mustard on stop, thinly sliced red onion, and fresh parsley. Serve with a side of baked zucchini fries, recipe below.
Ingredients:
Zucchini Fries
3 zucchinis
½ cup of gluten-free bread crumbs
¼ cup cashew parmesan cheese (1/2 cup raw cashews, 1 tsp garlic powder, ½ teaspoon salt blended together in food processor)
¼ cup avocado oil
salt to taste
Baked Zucchini Fries
Preheat your oven to 425 degrees. Lightly grease a cooking sheet with avocado oil. Cut the zucchini in half lengthwise and remove the seeds. Slice the zucchini into 1/2 x 1/2 x 4-inch pieces.
Combine the bread crumbs, cashew cheese, and salt in a large bowl or wide plate. Dip the zucchini fries into the avocado oil, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away.
Place the breaded zucchini onto the prepared baking sheet. Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.
Recipe and photos by Dorit Jaffe
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