Lava Lake Lamb Burger & Meatball Recipe

Ingredients
2 lbs. Lava Lake ground lamb
1 egg
1 large shallot of 1/2 yellow onion, finely diced
3 garlic cloves, finely diced
1 small zucchini, shredded
Salt and pepper, to taste

Spices
For a Middle Eastern taste profile, use 1 teaspoon cumin and 1/2 teaspoon cardamom
For a Mediterranean taste profile, use 1 teaspoon Herbes de Provence

Directions
Mix together all the ingredients thoroughly and form into burgers (about 8). If desired, slip about 1 tablespoon of goat cheese into the center. Grill until desired doneness and serve with tzatziki sauce (easy to find in most markets) or your favorite condiments.

This recipe works well for meatballs, too - just brown them on all sides and then finish in the oven at 350 for about 20 minutes. Add to your favorite pasta dish or serve as an appetizer with tzatziki, chimichurri, or glaze with melted red pepper jelly.

This is Kathleen Bean’s adaptation of a New Jerusalem Cookbook meatball recipe that calls for shredded zucchini, which results in a lighter texture and eliminates the need for breadcrumbs, so it works for gluten-free friends. Not to mention that it’s healthy and delicious!