There ain’t anything I like more than waking up in the evening to the delicious aroma of seared meat. (For all you newbies, I’m a shift worker so I’m not sleeping all day because I’m lazy or depressed.) Today was my lucky day because not only did my hubby entertain the kids all day, he also made dinner! I’m telling you, when someone else makes dinner, there’s a mysterious, MSG-like, flavor-enhancing quality that’s added to the food.

What was on the menu? Butter-lettuce wrapped grass fed lamb burgers topped with a fried egg, homemade guacamole, sautéed mushrooms and onions – with roasted carrot fries on the side. As an added bonus, dinner was on the table in around 30 minutes which was just enough time for me to do a quick Metcon while the kids caught an episode of Scooby Doo on the boob tube.

Time to make Lamb Burgers with Fried Egg, Sautéed Shiitake Mushrooms, and Onions!

Makes 2 burgers

Here’s what Fitbomb assembled for our two burgers:

  • 2 frozen grass fed lamb patties
  • Kosher Salt
  • Freshly Ground Pepper
  • 1 large avocado
  • Coconut oil
  • ½ onion, thinly sliced
  • ½ pound of shiitake mushrooms, thinly sliced
  • 3 garlic cloves, minced
  • 2 large eggs
  • 8 leaves of butter lettuce (I like using Live Gourmet brand with the roots attached. The heads stay fresher longer and are grown pesticide-free)
  • Handful of shredded carrots (optional garnish)

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

Earlier in the day, Fitbomb hit up Whole Paycheck with the kiddies and stocked up on Atkins Ranch New Zealand frozen lamb patties (which happened to be on sale).

A package of frozen New Zealand lamb burger patties.

When he returned from the store, he put a two-pack in the fridge to defrost and put the rest in the freezer. If you forget to defrost them, you can take the patties straight from the freezer and use the defrost function on our microwave to thaw them. Be careful defrosting meat in the microwave because if you’re not watching it like a hawk, you can cook part of it.

About an hour before he started making dinner, he took the patties out of the fridge and seasoned them liberally with salt and pepper.

Frozen New Zealand lamb burger patties sitting on a plate.

Per Thomas Keller, you should always bring your meat up to cool room temperature before cooking to get the best results. However, don’t be dumb and leave it at room temp for half a day or your meat will turn into a veritable petri dish of badness.

At around 5:00 p.m., hubs prepped his veggies and popped a tray of carrot “French fries” tossed with avocado oil, salt, and pepper into the toaster oven (400 F for about 25 minutes).

Then, he made some guacamole by simply smashing up the avocado with some salt and pepper. Personally, I like to add a squirt of lemon or lime juice but I swear I’m not looking a gift horse in the mouth!

A ramekin filled with guacamole.

Next, Fitbomb heated a heaping tablespoon of coconut oil in a cast iron skillet over medium heat and sautéed the onions until they were translucent. He added the sliced shiitake mushrooms along with some salt and pepper and sautéed everything until all the liquid had evaporated.

Sliced onions and shiitake mushrooms sautéing in a cast iron skillet.

At the end, he tossed in the minced garlic and stirred the veggies around for about 30 more seconds. If you toss the garlic in earlier, you’ll burn it and burnt garlic adds a yucky metallic taste to everything.

Once the mushrooms and onions were finished, he rinsed and dried out the skillet, added another dollop of coconut oil and set it over medium-high heat. When the oil was shimmering, he added the lamb patties to the pan.

Two New Zealand lamb burgers frying on a cast iron skillet.

He seared them for about 4 minutes on each side and checked that the internal temperature was ~ 160 F with our handy dandy meat thermometer.

Two New Zealand lamb burgers frying on a cast iron skillet.

Then, he rinsed the skillet again before frying a couple of eggs in some melted coconut oil.

He plated the burgers over the butter lettuce and topped them with sliced tomato, fried egg, shredded carrots, guacamole, and sautéed mushrooms and onions. By this time, the roasted carrot fries were finished…

Carrot "fries" on an aluminum foil lined baking sheet.

…so we sat down and scarfed down dinner.

Lamb burger on a bed of lettuce topped with a fried egg and sautéed shiitake mushrooms and onions.

Bun-less burgers can be pretty messy to eat so I ate mine with a fork and knife since I’m a cavegirl with good manners.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Lamb Burgers with Fried Egg, Sautéed Shiitake Mushrooms, and Onions

5 from 1 vote
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 2
What was on the menu? Butter-lettuce wrapped grass fed lamb burgers topped with a fried egg, homemade guacamole, sautéed mushrooms and onions – with roasted carrot fries on the side. As an added bonus, dinner was on the table in around 30 minutes!

Ingredients  

  • 2 frozen grass fed lamb patties
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 1 large avocado
  • 2 tablespoons coconut oil divided
  • ½ onion thinly sliced
  • ½ pound shiitake mushrooms thinly sliced
  • 3 garlic cloves minced
  • 2 large eggs
  • 8 butter lettuce leaves
  • Handful of shredded carrots optional
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Instructions 

  • Defrost your frozen patties by putting them in the fridge from the freezer. When you're ready to cook, take the patties out of the freezer and season them liberally with salt and pepper. Allow them to come to room temperature.
  • Make some guacamole by simply smashing up the avocado with some salt, pepper, and a squirt of lemon or lime juice.
  • Heat a heaping tablespoon of coconut oil in a cast iron skillet over medium heat and sauté the onions until they are translucent. Then, add the sliced shiitake mushrooms along with some salt and pepper and sauté everything until all the liquid has evaporated.
  • At the end, toss in the minced garlic and stir the veggies around for about 30 more seconds. If you toss the garlic in earlier, you’ll burn it and burnt garlic adds a yucky metallic taste to everything.
  • Once the mushrooms and onions are finished, rinse and dry out the skillet and add another dollop of coconut oil and set it over medium-high heat. When the oil is shimmering, add the lamb patties to the pan.
  • Sear them for about 4 minutes on each side and check that the internal temperature is ~160°F with your handy dandy meat thermometer.
  • Rinse the skillet again before frying a couple of eggs in some melted coconut oil. You can plate the burgers over the butter lettuce and top them with sliced tomatoes, fried eggs, shredded carrots, guacamole, and sautéed mushrooms and onions.

Nutrition

Calories: 728kcal | Carbohydrates: 22g | Protein: 30g | Fat: 60g | Fiber: 11g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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