Sicilian Lamb Burgers (GF)

Sicilian Lam Burger First

Love the flavours of Sicily in these burgers.  They also make wonderful meatballs. Super filling and high protein.

Lamb, pine nuts, herbs, spices and cheese.  All the yummy things.

This makes 9 Burgers with a Quarter Pounder Burger Press.

Macros per Burger

Calories 448.66, Fat 33.44g, Carbs 5.44g, Fiber 1.55g and Protein 30.88g


  • 1 Tbsp Olive Oil
  • 1 Large White Onion 200g
  • 4 Cloves Garlic
  • 100g Pine Nuts
  • 3 Tsp Ground Cumin
  • 2 Tsp Ground Coriander
  • 1 Tsp Cinnamon
  • 2 Sprigs Fresh Rosemary
  • 1Kg Lamb Mince
  • 50g Pecorino
  • 300g 0% Fat Total Greek Yoghurt
  • Handful of Fresh Parsley
  • Salt and Pepper

You will need:

  • Large Frying Pan
  • Vegetable Chopping Board
  • Sharp Knife
  • Large Mixing Bowl
  • Scales / Measuring Spoons
  • Burger Press
  • Plate
  • Grease Proof Paper
  • Spatula
  • Fish Slice
  • Finely chop your onion and garlic

  • Add to your pan with your olive oil and cook gently over a medium heat for 5 minutes

  • Add pine nuts, rosemary, coriander, cumin and cinnamon to pan stir in well and cook gently for another 5 minutes

    Then remove from heat to cool

  • Chop your parsley

  • Add lamb mince, finely grated pecorino, greek yoghurt and parsley to bowl and mix in well

  • When mix from pan has cooled down add this to the meat bowl and mix in well

  • Hand pat your burgers or use a burger press

    I used a quarter pounder burger press for these

    Stack with greaseproof paper in between

  • Cook over a medium high heat for 3 – 4 minutes either side and enjoy

    These freeze well and also keep in the fridge in an airtight container


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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