Low Carb Mini Lamb Burgers with Greek Salad

Ingredients

• 1/2 Hass avocado chopped
• 6 tablespoons Greek dressing Divided
• 3 teaspoons Garlic paste
• 1 green onion Chopped
• 1/3 Cup Crumbled feta
• 2 tablespoons extra virgin olive oil
• 12 ounces Ground lamb
• 4 ounces Ground beef
• 2 teaspoons Dijon mustard
• 1 teaspoon Finely chopped dill
• 1 teaspoon Finely chopped parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon mint Finely chopped
• 2 cups Arugula Loosely packed
• 8 Black olives in oil drained, pitted, and roughly chopped
• 3 tablespoons Minced yellow onion
• 2 Baby cucumbers Sliced

Instructions

1. 1. Heat 2 tbsp. oil in an 8“ skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, beef, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into four 1“-thick patties; set aside.
2. 2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a medium bowl, combine salad ingredients and toss with the dressing.
3. Serve burgers with salad.