Lamb and Leek Burgers with Lemon Cream

Preparing the Leek Base

Start with the Leeks Heat half of the coconut oil in a medium pan over medium heat. Add the chopped leeks and cook until they become soft and fragrant, approximately 3-5 minutes. Transfer the cooked leeks to a bowl and allow them to cool completely.

Form the Patties In a large mixing bowl, combine the ground lamb, garlic powder, and sea salt. Once the leeks have cooled down, fold them gently into the lamb mixture until everything is evenly distributed. Shape the mixture into four equal-sized patties.

Cooking the Burgers

Get That Pan Hot Heat the remaining coconut oil in a large skillet over medium-low heat. This lower temperature ensures the burgers cook through without burning the outside.

Cook to Perfection Place the patties in the heated skillet and cook for about 5 minutes on each side, or until they develop a golden-brown crust. Make sure the internal temperature reaches 160°F and the lamb is cooked completely through.

Making the Lemon Cream

Whip It Up Using a mini food processor or small blender, combine the coconut cream and fresh lemon zest. Blend until the mixture is smooth and well incorporated.

Serve It Up Once the burgers are cooked through, transfer them to serving plates and top generously with the lemon cream. Serve immediately while hot.

Notes

• If you don't have coconut cream on hand, you can substitute by chilling a can of full-fat coconut milk overnight and scooping the thick cream that separates at the top. Make sure to use a brand without emulsifiers for the best results.
• These burgers work equally well with ground beef if you prefer a milder flavour profile.
• The natural sweetness from the leeks creates a more subtle flavour compared to traditional onions in burger patties.
• For food safety, always ensure lamb reaches an internal temperature of 160°F before serving.

Original Recipe by Meatified