Mini Spiced Lamb Burgers

Mini Spiced Lamb Burgers – ideal for a flavoursome lunch in the sun! They are Paleo but can easily be adapted for a Ketogenic diet – simply swap the sweet potato ‘bun’ for courgette.



Burgers: (makes 8)

Per burger: 138kcal / 8.6g fat / 4.7g saturated fat / 2.8g total carbs / 1.1g fibre / 1.7g net carbs / 12.4g protein.

  • 500g organic, grass-fed lamb mince
  • Seeds from 5 cardamom pods
  • 5 tsp coriander seeds
  • 5 tsp cumin seeds
  • ½ shallot, about 25g, finely diced
  • 2 garlic cloves, crushed
  • 10g fresh turmeric, grated
  • 15g fresh ginger, grated
  • 1 tbsp EV coconut oil
  • Pinch of sea salt

Mint Raita:

Per 1/8 recipe: 10kcal / 0.8g fat / 0.6g saturated fat / 0.6g total carbs / 0.1g fibre / 0.5g net carbs / 0.2g protein.

  • 120g organic cucumber
  • 2 tbsp coconut yoghurt (or raw, grass-fed yoghurt if you can tolerate it)
  • 1 sprig of fresh mint
  • ¼ lemon
  • Pinch of sea salt

Quick pickled cabbage:

Per 1/8 recipe: 6kcal / 0.1g fat / 0.9g total carbs / 0.4g fibre / 0.5g net carbs / 0.3g protein.

  • 80g cabbage, finely sliced
  • 4 tbsp apple cider vinegar (ACV)
  • 1 tsp cumin seeds


Per 2 slices: 87kcal / 1.9g fat / 1.5g saturated fat / 16.1g total carbs / 2.5g fibre / 13.6g net carbs / 1.3g protein.

  • 16 sweet potato slices
  • 1 tbsp EV coconut oil
  • ½ tsp ground coriander


  1. Preheat the oven to 180ºC. Melt 1 tbsp of coconut oil in a large dish, and 1 tbsp in a separate tray.
  2. Grind all the seeds in a spice grinder / pestle and mortar until roughly ground.
  3. Add all the burger ingredients into a large bowl and mash together until well combined.
  4. Form burgers and place into the large dish. Place the sweet potato slices into the other tray and coat with the ground coriander. Cook both in the oven for about 20 minutes, flipping both halfway through.
  5. Meanwhile, lightly steam the cabbage for about 2 minutes, then transfer to a bowl to cool. Add the ACV and cumin seeds. Mix and set aside.
  6. In a food processor, blitz half the cucumber, coconut yoghurt, fresh mint leaves, sea salt, and a squeeze of lemon juice. Transfer to a bowl and grate the remaining cucumber into the mixture. Stir well.
  7. Serve the burgers in slices of roasted sweet potato, with the pickled cabbage and mint raita on top.




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