Herb Lamb Burgers with Raita

This week I am cooking from the ZenBelly Cookbook: An Epicurean Guide to Paleo Cuisine by Simone Miller. This cookbook is full of delicious recipes and lots of cooking tips and variations. Plus the pictures are beautiful!

These herb filled lamb burgers can be served on a bun, or on a nutty grain like brown rice, quinoa, or millet. I chose to serve it on a bed of sautéed spinach so it was more like a meatball than a burger.

Herb Lamb Burgers with Raita

Serves 4-6


This is a dairy-free version of raita. You can use Greek yogurt for a more traditional sauce.


1 cucumber chopped

½ cup fresh mint

¾ cup full-fat Greek yogurt or coconut cream (I used coconut milk for a thinner sauce that I used more like a dressing than a sauce)

2 tablespoons of lemon juice

salt and pepper to taste



Put everything in a bowl and mix. I like to make the raita first so it can sit for 15-20 minutes while the flavors meld together.


Lamb Burgers


1lb ground lamb

½ bunch minced Italian parsley

1 bunch minced fresh mint

15 fresh chives chopped plus 5 to chop for garnish

½ teaspoon each of salt and pepper



Mix the herbs, salt and pepper, and lamb together in a bowl.

Form into 4-6 burgers depending

Grill or pan fry the burgers until cooked through, about 3-4 minutes per side.

Serve on a bun, wrapped in a lettuce leaf, or on top of a mound of sautéed spinach. Serve with the raita dolloped on top and garnish with chives.

I added a little bit more herbs than the recipe called for and was able to form 6 burgers. We were only going to eat 2 so I froze the extra 4 before cooking them so that we have some super quick dinners another night. This meal would be great served with some roasted sweet potato rounds.