I very rarely get a craving for a burger. Like, it really never happens. I’m not actually a huge beef fan. I don’t know why, but the flavor has just never appealed to me. But strangely enough the other day, I had a craving for a burger on the grill. While I couldn’t make the grill part a reality (8th-floor apartment + no outdoor access + WINTER), I could make a burger happen.
I don’t know if you have noticed, but ground lamb has been in more and more of my recipes. That’s for two reasons. #1: I found organic grass-fed ground lamb from Aldi for $4 per pound (considering it’s normally $8 to $11 per pound, this is a steal) and #2: It adds a nice flavor and fattiness to dishes. I tend to pair lamb and turkey together because it stretches my supply of lamb and I think the two ground meats really compliment each other.
In my quest to add more fat to my diet (read why here), I decided to add as many fat things as I could to this burger. So along with the fatty ground lamb, I also included ground up pork rinds and mashed avocado. The result? A delightfully juicy burger that hit the spot. I made these a day in advance and let the patties sit in the fridge overnight, which I think helped them hold together and really allowed the flavors to meld.
You can include these as part of your weekly meal prep and then have a quick dinner ready to go one night. You could also make a double batch and freeze half to have a ready to go meal on a busy/lazy night. So many options.
Alright, enough talking about food. Time for making food.
Mashed Avocado Lamb + Turkey Burgers- makes 8 burgers
For 1 burger: Calories: 161 Total Fat: 12.47g Carbs: 1.84g Fiber: 1.4g Protein: 10.42g
- 1/2 lb ground lamb
- 1/2 lb ground turkey
- 1/2 cup ground pork rinds (this is the brand I use)
- 1 large avocado, mashed
- 1/2 cup cilantro, chopped
- 1 tsp salt
- 1/4 tsp ground pepper
- Optional for serving: burger buns, lettuce wraps, sliced cheese, ketchup, mustard, mayo, any other burger fixin’ you like!
- Thoroughly mash the avocado and stir in the chopped cilantro and pork rinds. Combine the ground lamb and turkey and then add the avocado mash. Stir to make sure everything is mixed together. Season with salt and pepper.
- Line a baking sheet with parchment paper. Form the meat into patties about the size of your palm. Make a little dent in the middle with your thumb and then place on the baking sheet. Continue until you have used all the meat.
- To cook the burgers, heat a skillet (I used cast iron) over medium-high heat and add a little oil (I used avocado oil). Place 2-4 burgers in the skillet and cook for about 5-6 minutes per side. A meat thermometer should read 160.
- Serve on burger buns or lettuce wraps and top with your favorite toppings!
** You can freeze the pre-made patties. Just place the baking sheet in the freezer until the burgers are frozen and then place in a freezer bag. You can also store the patties in a container in the fridge for a day or so until you’re ready to make them.