Lamb Burgers with Fried Egg, Sautéed Shiitake Mushrooms, and Onions
Ingredients
The burgers
-
2
patties
frozen grass fed lamb
-
to taste
none
Kosher salt
-
to taste
none
Freshly ground black pepper
-
2
tablespoons
coconut oil
-
2
large
eggs
The toppings
-
1
large
avocado
-
½
onion
thinly sliced
-
½
pound
shiitake mushrooms, thinly sliced
-
3
cloves
garlic, minced
-
8
leaves
butter lettuce
-
handful
none
shredded carrots (optional)
Instructions
- Defrost the lamb patties and season them with salt and pepper, allowing them to reach room temperature.
- Prepare guacamole by mashing the avocado with salt, pepper, and optional lemon or lime juice.
- Heat coconut oil in a skillet and sauté the onions until translucent, then add the mushrooms and season with salt and pepper until liquid evaporates.
- Add minced garlic to the skillet and sauté for an additional 30 seconds.
- Clean the skillet, add more coconut oil, and sear the lamb patties for about 4 minutes on each side until they reach an internal temperature of ~160°F.
- Clean the skillet again and fry the eggs in melted coconut oil.
- Assemble the burgers on butter lettuce, topping with fried eggs, guacamole, sautéed mushrooms and onions, and optional shredded carrots.
Nutrition Facts (estimated)
Servings
2
Calories
728
Total fat
60g
Total carbohydrates
22g
Total protein
30g
Sodium
0mg
Cholesterol
0mg
You might also like