This recipe uses lamb, which is the least likely meat to cause allergies and is a good source of brain-fuelling proteins and minerals. You could also use beef or turkey mince. Delicious with lettuce, tomato, cucumber and a few slices of avocado in wholemeal pitta bread rather than refined, white buns, or you can serve with a salad and Sweet Potato Wedges.
Makes 6-8 burgers
500g lamb mince
1 small red onion, finely diced
½ tsp ground cumin
½ tsp ground coriander
1 tsp sea salt
Lots of freshly ground black pepper
2 tbsp finely chopped fresh flat-leaf parsley
A little coconut oil or olive oil, for frying
- Mix together all the ingredients until well combined.
- Roll into 6-8 balls and flatten into burger shapes.
- Grill or fry in a little coconut or olive oil for 15-20 minutes, turning halfway, until both sides are coloured and the burgers are cooked through.