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.