This is a bun-free lamb burger, which is simply delicious!
Make yourself a plate of salad as a base. I have used curly lettuce, baby rosa tomatoes, gherkins, peppadews and toasted mixed seeds.
For the guacamole: mash up half a decent-sized avocado until it is nice and smooth. Then add a squeeze of lemon juice (or more to taste), a crack of black pepper and a pinch of sea salt. Mash the whole lot together. Then add some finely chopped fresh parsley.
I used a gas griddle to cook my burger patties, but a frying pan will do just as well. Fry up an onion, cut into rings, in a little coconut oil. Fry them until they are a bit browned. Then remove them from the heat.
On the same griddle or pan, fry the lamb burgers until they are cooked through. I bought my lamb burgers pre-made from my local butcher, but you can just as well press some lamb mince into a hamburger press to make your own. You need about 100 to 125g of mince per patty.
Arrange the patty on the top of the salad, and spread the guacamole on top of the burger. Spread the onion rings around.
Dress with olive oil and balsamic reduction.
