1 large heirloom tomato, sliced thick (about ⅓ to ½ inch)
1 cucumber, sliced to ¼ inch
Iceberg or butter lettuce
Feta cheese in slices
For the Olive Spread
½ cup pitted kalamata olives
2 Tbsp extra virgin olive oil
1 Tbsp oregano leaves
1 Tbsp mayonnaise
1 tsp fresh minced garlic
fresh ground black pepper, to taste
Directions
First, in a large bowl, mix the ground lamb together with the greek spices. Form the mixture into four evenly sized patties. Set aside while you prepare the toppings.
Heat a cast iron over medium with 2 Tbsp ghee. Once hot, add the onions, breaking them up into small slices, and add a small pinch of sea salt to help them cook down. After about 5 minutes, turn the heat down to medium low. Cook an additional 10-15 minutes, until the onions are cooked down to your liking.
Once done, remove the onions to a bowl, turn the heat up to medium on the cast iron, and place the burgers in a single layer in the skillet and cook for about 3-5 minutes per side, until done to your liking.
Allow the burgers to rest for about 3-4 minutes.
Assemble the burgers! Start with the lettuce wrap, then add the burger slathered with olive spread, add some onions, tomato, feta and cucumber slices...and attempt to eat the whole thing with your hands. Serve with sweet potato fries!
Notes
*If your greek seasoning does *not* contain salt, add 1 tsp sea salt to the burger meat.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/lettuce-wrapped-mediterranean-lamb-burgers/