Healthy Lamb Burger with Veggie Chips

by Natalie Brady

Homemade burgers are always a winner, especially when you add a healthy twist to them! This meal is full of vegetables and protein and will leave you feeling satisfied and light. We are loving this classic favourite wrapped in a fresh lettuce leaf!


Ingredients

Lamb Patties

  • 500g organic lamb mince
  • ½ brown onion, finely sliced
  • 2 garlic clove, peeled and crushed
  • 1 egg, beaten
  • 2 tbsp Chantal brown rice flour
  • 3 tbsp fresh parsley, finely chopped
  • 1 tsp Chantal cumin powder
  • ½ tsp Chantal chili flakes
  • 1 tsp Chantal curry powder
  • 1 tbsp Chantal tamari
  • ½ tsp Chantal fine sea salt
  • ½ tsp pepper
  • 1-2 tbsp Chantal coconut oil – for frying

Burger Filling:

  • 1 large tomato, sliced
  • 1 carrot, grated
  • 4 large lettuce leaves
  • 1 large avocado, sliced
  • 3 carrots, cut into chips
  • 3 parsnips, cut into chips
  • ½ tsp Chantal fine sea salt
  • 2 tbsp Chantal coconut oil

Veggie Chips:

  • 3 carrots, cut into chips
  • 3 parsnips, cut into chips
  • ½ tsp Chantal fine sea salt
  • 2 tbsp Chantal coconut oil

Method

1. Heat oven to 180C degrees. Lay chopped carrot and parsnips on a baking tray, drizzle with melted coconut oil, season with sea salt and fan bake in the oven for 20-25 minutes.

2. To make the patties, combine all the ingredients, except the coconut oil, in a large bowl and mix with your hands. Using your hands, divide the mixture into 4 patties.

3. Melt the coconut oil in a large frying pan over a medium-high heat, and cook the patties for 4-5
minutes on each side, or until cooked to your liking. Place on a plate and cover with foil to keep warm.

4. To serve, lay a lettuce leaf on a plate, top with a meat patty, tomato and grated carrot, sliced avocado. Top with another lettuce leaf. Repeat with the remaining patties and serve along side veggie chips.


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