Prep time: 15 minutes (not including time to make dressing)
Cook time: 6 minutes
Yield: 3 servings
INGREDIENTS:
- 1 tablespoon ghee, lard, or coconut oil, for frying
- 1 pound ground lamb or hamburger
- 1½ teaspoons fine sea salt
- 1 teaspoon ground black pepper
FOR SERVING:
- 6 leaves lettuce
- ½ cup thinly sliced red onions
- ¼ cup thickly sliced cucumbers
- 6 cherry tomatoes, sliced
- ½ cup Greek dressing, homemade or store bought
INSTRUCTIONS:
- Heat the ghee in a cast-iron skillet over medium-high heat.
- Using your hands, form the ground meat into 3 patties. Season the outsides of the patties with the salt and pepper. Fry the burgers in the skillet until done to your liking.
- Serve each burger on 2 lettuce leaves, topped with sliced onions, cucumbers, tomatoes, and about 2½ heaping tablespoons of the dressing.
- This dish is best served fresh, but any extra burgers and dressing can be stored in separate airtight containers in the refrigerator for up to 3 days. Reheat the burgers on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
TIP:
- Salt only the outsides of the burgers to keep them moist. Salt removes water from and dissolves some of the meat proteins, which causes the insoluble proteins to bind together. Lots of salt is great for making sausages, but not great for tender, juicy burgers.
