Instagram Post of March 9/19.
Recipes: Lamb Burger, Chipotle Sauce, Lentil Sourdough Bread not available for mass release at present.
Lamb or Beef Sliders Prep Time: 15 minutes BBQ/ Stove Top Grill: 400F, 3-5 minutes per side Serving: 8-9 baby burgers, 4 regular size burgers Ingredients: • 500 grams of ground pasture raised lamb or beef • 2 tbsp of ground flax seed or ground chia seed • 1/2 tsp of smoked paprika • 1 tsp of garam masala • 1 tsp of turmeric • 1/2 tsp of curry • 1 tbsp of dijon mustard • 1/2 tsp of pepper • 1/2 sea salt • 1-2 tsp of olive oil for brushing
• large size zucchini, round zucchini or portobello mushrooms, in place of buns Preparation: • preheat BBQ or stove top grill to appropriate temperatures • in a medium size mixing bowl, add the lamb, ground flaxseed, mustard and spices. • mix with fork or hands to ensure even and through mixing. If you have time allow to sit in fridge for 30 minutes to 1 hour to help the lamb absorb the spices. • for baby burgers (sliders) take approximately 1/4 cup of lamb between hands and form into a ball; on a covered surface (parchment,silicon, wax) flatten the lamb ball into small to medium size burger to a thickness of 2.5cm (1 inch). • for regular size burgers, divide the mixture into 4 halves, roll into a ball and flatten into burgers, to 2.5cm or 1 inch thickness (or personal preference). • for grilling, lightly brush each side of the burger with oil; grill each side 3-5 minutes. Check doneness with a internal temperature thermometer Meal Tips/Preparation: • use sliders in wraps, pita pockets or mini burger buns as appetizers ( or for little tykes!) • GRAIN FREE/BUNLESS OPTION: wrap sliders in butter lettuce with you choice of condiments or on top of a bed of greens and favourite salad dressing. Alternatively, brush two portobello mushroom caps or zucchini slices (1/2 inch thick) with oil, sprinkle with salt and pepper and grill for two minutes. Turn the mushrooms or zucchini over after a few minutes and grill the opposite side for another two minutes. Eat with fork and knife! • freeze uncooked burgers for 3 weeks. Place parchment paper dividers between burgers and freeze in an appropriate freezer container. Chipotle Sauce For this recipe, I use a vegan mayo product that is just delicious! You are welcome to use a regular mayo or make your own home version. Please ensure that your mayo is low to no in sweetener and that all ingredients are natural with no additives. Ingredients: • 1/2 cup of mayo ( Earth Island Soy Free Vegenaise)
• 1 tsp of lime juice • 1/2 tsp of chipotle powder • 1/4 tsp turmeric • 1/4 tsp smoked paprika • 1/4 tsp of paprika • 1/4 tsp of pepper • 1/4 tsp of salt Preparation: • find a small bowl, place mayo in first, add the rest, stir with a fork till all combined. Taste for flavour, if you accidentally add too much salt or find the flavour too spicy add a little honey to balance the taste out. Meal Tip/Preparation: • can be served with grilled salmon • use with sweet potato fries as a dipping sauce • as a spread in wraps or sandwiches © anna z nutrition