Wednesday, July 3, 2013

Lamb Burgers with Feta Mint on Maple Pancake Buns (Gluten Free)

Sorry I haven't posted in a while.  Mostly we have been having salads which I don't think is necessarily post worthy.  Tonight we decided on lamb burgers.  I bought this Paleo cookbook called Paleo Indulgences.  This is the first thing I have made out of this cookbook.

Maple Pancake Buns

Dry Ingredients:
1/4 cup almond flour
3 tablespoons coconut flour, sifted
Pinch of sea salt
1/2 teaspoon baking powder

Wet Ingredients:
4 eggs
1/2 teaspoon pure vanilla extract
2 tablespoons maple syrup
2 tablespoons coconut oil, melted, plus more for greasing

Place the dry ingredients in a medium bowl and whisk to combine.  Add wet ingredients, except the oil.  Blend slightly.  Add the oil and mix well.  Let the batter sit for 2-3 minutes to thicken.  Drop 1/4 cup scoops of batter onto a greased hot skillet.  Cook until bubbling and browned on the edges, flip, and continue to cook until done, about 2 minutes per side.  Cool slightly.  Ready to use as hamburger buns or for breakfast.
My Notes:  The next time I make this I will substitute honey in place of maple syrup for something different and eliminate the vanilla.

Lamb Burgers
1 pound ground lamb
Fresh lettuce leaves
Pat ground lamb into 4 burgers.  Place burgers on a 450 degree farienheit grill and cook for 6 minutes per side and check for the desired-doneness.

Feta Cheese and Mint
1/2 package of feta cheese, crumbled
a couple of sprigs of fresh mint, leaves chopped fine
1 tablespoon olive oil
Mix all ingredients together.

To assemble place some lettuce leaves on top of the pancake bun, top with feta cheese mixture and place lamb burger on top.  Top with more feta and the top bun.   Serve.

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