Leftover Paleo Lamburgers

A few days ago, we had some leftover lamb from my favourite farmer Trevor at Terraform Farm. Go check out his Facebook page, he sustainably raises grass-fed lambs, pasture raised pork and has a great selection of vegetables on his permaculture farm.

Anyways, as I was saying, we had some leftover lamb but we didn't have any buns to make a traditional burger! The thing is, if we had bought burger buns, we would've had too many buns for the amount of lamb we had. In this case, we decided to use cabbage leaves instead for no food waste!

So if you ever find yourself in the same situation i.e. burger craving & no buns, you should definitely try this recipe. Note that you can use any leafy greens. Some types of lettuce will be less hardy than cabbage, but you can always put a few layers of leaves to hold the burger together.

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RECIPE

Makes 4-6 patties

INGREDIENTS

• 1 lb (450g) ground lamb

• 1 tbsp ground cumin

• a pinch of cayenne pepper (optional)

• 1 green onion, or 1/2 shallot chopped

• 1 garlic glove, finely chopped

• 1/2 cup (125ml) grated cheese, any kind

• 4 cabbage leaves (or other leafy greens)

PREPARATION

1. Mix all ingredients, except cabbage leaves in a bowl.

2. Form into desired shapes and sizes.

3. Cook on a heated cast iron pan or on the BBQ for 3-4 minutes on each sides or until cooked to your taste.

4. Place the patties in the cabbage leaves (or other leafy greens).

5. Serve with other toppings like tomatoes, onions, mustard, kimchi, any herbs of your choice, etc.

This dish can be served with oven baked (or BBQ) fries.

Enjoy!

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