Paleo Mini Lamb Burgers – Juicy and savory Paleo burgers remind me of mini sliders.
One good thing about following the paleo diet is that it encourages me to be more creative in my cooking repertoire.
Of course, it’s always tempting to buy store-bought hamburger buns and there’s nothing wrong with that (cheat day?), but as a paleo food blogger, I feel a responsibility for being more inventive and constantly on-the-lookout for bigger and bolder flavor to try out.
The idea of using Japanese yam to replace regular hamburger bun comes from my crustless avocado coconut tart. Although these Paleo mini lamb burgers are only a quarter the size of a regular hamburger, one-to-two little buns will actually fill you up in a hurry.
Think of them as miniature cakes that you can layer on. I’ve found that the best way to enjoy these burgers without making a mess is to wrap them individually in wax paper.
Ready to assemble your paleo mini lamb burgers?
Let’s get started. 🙂
Paleo Mini Lamb Burgers ! One of my very first Paleo recipes - delicious lamb burger patty wrapped in mashed sweet potato buns. An old time favorite Paleo Lamb Burger recipe.
- 1 lb ground lamb meat
- ½ tbsp red chilli pepper
- ½ tbsp ground black pepper
- 1/2 tbsp garlic grated
- 1 1/2 tbsp sea salt
- 1 large egg
- 1 tbsp olive oil
- 2 cups mashed japanese yams* (alt. garnet sweet potato)
- 1 tsp baking soda
- 1 tsp arrowroot powder or sweet potato powder
- 2 tbsp coconut flour
- 1 tsp salt
- 1 tsp black pepper
- 1 medium tomato
- handful of fresh basil
Mix well the ground lamb with all ingredients under "lamb patty". Make lamb burger patties (about 5-6 patties). Pan fry them until golden brown and cooked through. Set aside.
Mash the yam using either a fork or a potato masher and season with the ingredients under "paleo burger bun".
Form size golf balls, Use a tarte rim (or egg rim) to press the yam evenly into a tart pan to form a round tarte shape. (Make sure the surface is smooth.)
Heat coconut oil over medium heat, remove the tarte rim and pan-sear the yam until golden brown (around 2 minutes each side)
Layer the burger buns with lamb patties, sliced tomato, and basil.
If you like, insert a toothpick to hold the bun together OR wrap them in wax paper individually.
* Japanese yam has dark red/purple-ish outer skin and white color flesh inside. I found mine at local WholeFoods. Most large Asian grocery stores, Chinese and Korean grocery stores also carry Japanese yams.