Ingredients
Scale
- 1/2 lb. grass-fed ground beef or venison
- 1/2 cup cooked lentils, lightly mashed
- 1 1/2 – 2 oz. frozen spinach, thawed and chopped
- 2 – 4 cloves garlic, peeled & chopped
- 2 – 3 teaspoons Shawarma seasoning (recipe here – or store bought)
- 1 – 2 teaspoons chopped jalapeno or other hot pepper (optional)
- 1 – 2 teaspoons tahini
- 1/4 – 1/2 teaspoon EACH: salt & freshly ground pepper
- 1 egg
- 1 – 2 Tablespoons psyllium husk or flaxmeal (to help bind the burgers)
- For serving: Naan or pita bread, tzatziki sauce, fresh lettuce and/or slices of cucumber, onion, tomato, avocado, crumbled feta cheese, fresh cilantro or parsley leaves
Instructions
- In a small mixing bowl, stir together the burger ingredients. Let the mixture sit for about 15 minutes to give the seasonings time to “marinate”. Form into 4 – 6 patties, making a small indent in the middle.
- Heat a frying pan over medium heat. Coat the bottom of the pan with olive oil or ghee, then cook the burgers until browned on the bottom, gently flip with a spatula and cook until browned on the other side.
- Serve on toasted pita bread or naan with tzatziki sauce and all the toppings and enjoy!
Notes
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Keywords: Shawarma, Mediterranean, Lentil, Beef, Burger