Lamb Burgers w/ Sweet Potato Buns

Just when you thought the July 4th celebrations were over, I’m here to give you another reason to get back on that grill (or make on a cast iron skillet if, like me, you live in an apartment sans outdoor space). These take on Greek burgers give you all the flavor, without any of the grease or gluten of a classic slider. Packed with veggies, they are also a delicious way to get your daily servings in. Plus, if you’re cooking for kids, this is a fun way for them to not even realize what healthy foods they are consuming! Taking all of my favorite flavors and combining them into one of my favorite foods; it doesn’t get much better than that!

Ingredients (serves 4):

lamb burgers with sweet potato buns
  • Ground lamb (1/2lb)

  • Zucchini (1 small à 1/2 cup shredded)

  • Bell pepper (1/2)

  • Arugula (2 cups)

  • Avocado (1)

  • Tomato (1)

  • Sweet potato (1 – pick a thick and well round one)

  • Feta (1 tablespoon crumbled)

  • Avocado oil

  • Cumin (1/2 teaspoon)

  • Oregano (1/2 teaspoon)

  • Zaatar seasoning (1/2 teaspoon)

  • Salt

  • Pepper


lamb burgers w: sweet potato buns.png
  1. On a hot skillet with ½ teaspoon of avocado oil, sauté the arugula for ~2 minutes, or until it wilts and then set aside

  2. Chop off the ends of the zucchini and place it in a food processor with ½ bell pepper for ~1 minute or until it is pulsed into fine pieces

  3. Transfer the pulsed vegetables onto a paper towel and push down to release some of the liquid

  4. In a bowl, combine the ground lamb, the zucchini & pepper mixture, the sauted arugula, the crumbled feta, and season with cumin, oregano, zaatar seasoning, and salt & pepper

  5. Combine that mixture well, using your hand, and form into small burger sliders with a diameter of ~2 inches and set aside

  6. Slice the sweet potato ends off and then cut into ½ inch wide disks

  7. Season the sweet potatoes with 1 teaspoon of avocado oil, salt, and pepper and place on a parchment lined baking sheet in the oven at 425 degrees for ~20 minutes, or until they begin to brown and are cooked through

  8. While the sweet potatoes are cooking, make the burgers

  9. If you have a grill, place them on the hot grill for ~5-7 minutes on one side and then finish with a few minutes on the other, depending on how you like them cooked

  10. If you are cooking on a cast iron skillet, add 1 teaspoon of avocado oil to a hot skillet and then cook the burgers on one side for ~5-7 minutes per side, depending on how you like them cooked

  11. Once the burgers are done, set them aside for ~5 minutes to rest

  12. Mash the avocado up in a bowl and slice the tomato into thin disks

  13. Using the sweet potato as a bun, layer one side with avocado mash, diced tomato, and the lamb slider, and then top with another sweet potato disk

Allergen Informatio

  • Gluten Free

  • Dairy Free (omit feta)

  • Soy Free

  • Nut Free

  • Whole30 (omit feta)

  • Paleo (omit feta)

  • Low FODMAP

lamb burgers with sweet potato buns