The following is a guest post from Jessica @ Jess Does Paleo .

Hi everyone! I’m Jessica over from Jess Does Paleo. I’m a senior at UNC Chapel Hill who recently found a passion for food and nutrition and living a more natural lifestyle. In addition to improving my health, the Paleo lifestyle has also improved my outlook on life and is helping me heal my relationship with food and my body. I am so excited for this opportunity to share a new favorite recipe with all of you!

I recently was traveling in the Mediterranean area, and I was beyond excited about the abundance of lamb dishes. I’ve been a gyro fiend for years and perk up when I see a lamb burger on a menu. Interestingly, I learned that pork and chicken are more traditional than lamb in everyday Greece despite what Mediterranean restaurants would lead us to believe.

Regardless, I had to get my lamb fix in after returning, and this burger exceeded my expectations. I’ve never encountered a burger that didn’t taste better with sauce, but I actually scraped off the homemade baba ganoush after the first bite because it distracted my mouth from the incredible mix of flavors. The currants and allspice add some sweetness to the savory lamb flavor, and the cayenne adds a bit of a kick.


  • 1 lb ground lamb
  • 2 Tbsp water
  • ½ tsp cream of tartar
  • ¼ tsp baking soda
  • ¼ cup currants, soaked and drained
  • 1 Tbsp tahini
  • 1 Tbsp fresh mint, finely chopped
  • ½ tsp oregano
  • ½ tsp dried basil
  • ½ tsp coriander
  • ¼ tsp cayenne pepper
  • ¼ tsp allspice
  • 1 tsp lemon zest, optional


  1. Preheat oven to 400 degrees.
  2. Put currants in a bowl of warm water and let soak until ready to use. Drain before adding to meat.
  3. In a small bowl, mix together tahini, mint, oregano, basil, coriander, cayenne pepper, allspice, and lemon zest.
  4. In a small cup or bowl, add cream of tartar and baking soda to water. This mixture helps the meat stay nice and tender (thanks to Mel Joulwan in Well Fed 2 for this technique!)
  5. Add spice mixture and currants to the meat.
  6. Add baking soda and cream of tartar mixture to the meat and spices and mix with your hands until combined.
  7. Divide into 4 equal patties.
  8. Line a baking pan with aluminum foil and place a wire rack on top. Grease the wire rack and space patties evenly on the surface.
  9. Bake for 20-25 minutes.*

*For me, 20 minutes in the oven was a perfect medium rare. For stovetop cooking, melt some fat over medium-high heat and cook on one side for 5 minutes and on the other side from 3-5 minutes depending on how well you want the burger.

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