There aren’t many foods that I really miss since being on the Autoimmune Protocol. It’s probably because I’ve seen such tremendous healing while following AIP that I don’t really desire to go back to the way I used to eat. I’ve also been able to reintroduce more foods back into my diet, which has allowed more flexibility and a personalized way of eating.
However, if I had to pick one food that I really do miss sometimes it’s burgers. I’m talking about the kind of burger that requires a lap full of napkins because your hands and face get covered with beautiful burger lusciousness… Let me ask you something: Is a burger really a burger without a bun? I don’t think so. Without a bun, it’s just a slab of meat with some toppings.
Well friends, I’ve finally re-created that guilty-pleasure burger I’ve been daydreaming about for years… Lamb is a rich source of healthy fats, so it makes a really juicy, sink-your- teeth-into kind of burger. The plantain buns give you that traditional burger feel and are so filling and crisp. It’s kind of like having a bun made of french fries (yes please!).
I love to top this burger with some simple mixed greens and this creamy and tangy AIP-friendly tzatziki sauce. The sauce really brings this dish to the next flavor level because the tangy and fresh sauce really compliments the richness of the burger.
Alright, I’m going to head to the grocery store now to buy ingredients because my mouth is officially watering.
Lamb Burgers with Plantain Buns (AIP/ Paleo)
Cook Time: 45 Minutes
Serves: 4
Lamb Burger Patties Ingredients
1lb ground lamb
¼ of a red onion, finely diced
1 TBS olive oil +½ tsp
1.5 tsp salt
1 tsp dried oregano
.5 tsp black pepper (omit for elimination-phase AIP)
.5 tsp garlic powder
Lamb Burger Patties Directions
Combine all ingredients and divide the mixture into four equal patties. Set the patties aside in the fridge to marinate for several hours. This step isn’t necessary, but it makes for more flavorful burgers. Drizzle about ½ tsp of extra olive oil in a skillet and heat to medium heat. When the pan is almost smoking, add your burger patties. Cook each burger for about 4-5 minutes per side.
Serve on a plantain bun with fresh lettuce and AIP Tzatziki sauce!
Plantain Burger Buns Ingredients
4 large plantains (it’s best to use a mixture of green and yellow plantains)
4 TBS cassava flour
4 TBS coconut oil for frying
Plantain Burger Bun Directions
Add the plantains to a food processor and blend until finely chopped, almost smooth. It’s okay if there are still some chunks. Add to a mixing bowl and combine with the cassava flour. Divide the plantain mixture into two sections, then continue dividing into 8 equal portions. Form each portion into a patty shape, about the size of a burger patty.
Add 2 TBS of coconut in a skillet and heat to medium heat. Once up to temperature, add in 4 plantain buns and fry for about 8 minutes, flipping halfway through. Transfer to a plate lined with paper towels to drain. Repeat for the remaining 4 plantain buns.
