Mains and Suppers
Grilled Lamb Burgers with Mint Pesto and Zucchini Ribbon Pasta
Savor the bright flavors of early summer with these juicy, herbed lamb burgers paired with a punchy mint and pepita pesto. Instead of a heavy bun, we serve these over a bed of buttery zucchini ribbons for a fresh, grain-free meal that highlights the garden's best bounty.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 520 kcal
Method
Prepare the Mint Pesto: In a food processor, combine the mint, parsley, toasted pepitas, two garlic cloves, lemon juice, and half of the lemon zest. Pulse until finely chopped. With the motor running, slowly drizzle in 1/3 cup of olive oil until a vibrant, slightly textured paste forms. Season with salt to taste. For a dairy-free version, this pesto is naturally delicious without cheese, but you can add 2 tablespoons of nutritional yeast for extra depth.
Prepare the Lamb: In a large bowl, mix the ground lamb with 2 tablespoons of the prepared mint pesto, the remaining lemon zest, and a generous pinch of salt and pepper. Gently form the mixture into 4 equal-sized patties, about 3/4 inch thick. Be careful not to overwork the meat to ensure a tender burger.
Grill the Patties: Preheat your grill or a heavy cast-iron skillet over medium-high heat. Lightly oil the grates or pan. Cook the lamb patties for 4 to 5 minutes per side for medium doneness. Transfer to a plate and let them rest for 5 minutes.
Prepare Zucchini Ribbons: While the lamb rests, use a Y-peeler or mandoline to slice the zucchini into long, thin ribbons, stopping when you reach the seedy core. Finely mince the remaining garlic clove.
Sauté the Pasta: Heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Toss in the zucchini ribbons and a pinch of salt. Sauté for only 1-2 minutes—just until the ribbons are slightly softened but still maintain a bit of 'al dente' bite. Remove from heat immediately to prevent sogginess.
Assemble: Divide the zucchini ribbon pasta among four plates. Top each bed of zucchini with a grilled lamb burger and a generous dollop of the remaining mint pesto. Garnish with extra mint leaves if desired.
Notes
To prevent the zucchini from becoming watery, sauté it quickly over high heat and serve immediately.
If you prefer a dairy-inclusive version, crumble 1/4 cup of sheep's milk feta into the zucchini ribbons just before serving.
Resting the lamb burgers is essential; it allows the juices to redistribute so the meat remains moist.
For a deeper flavor in the pesto, lightly toast the pepitas in a dry pan until they just start to pop before blending.
