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Herby Lamburgers with Cucumber Salsa and Kalamata Tapenade

Satisfying Mediterranean lamb burgers sure to infuse some variety into your dinner routine (AIP, paleo, gluten-free, dairy-free, soy-free, egg-free, nut-free, seed-free, nightshade-free).
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 6 servings



  • 2 pounds ground lamb
  • 1/2 large yellow onion, chopped finely
  • 1 tsp Himalayan pink salt
  • 1/2 tsp black pepper
  • 1 Tbsp garlic, minced
  • 1 tsp dried oregano
  • 2 Tbsp capers, minced
  • 1 lemon, zest of
  • 1 Tbsp fresh rosemary, chopped finely
  • 1-1/2 tsp fresh thyme, chopped finely

Cucumber Salsa and Kalamata Tapenade

  • 3 cups diced cucumber
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1/2 tsp garlic, minced
  • 2 tsp capers
  • 2 Tbsp red onion, minced
  • salt, to taste
  • 1/2 cup pomegranate arils
  • 6 Tbsp kalamata tapenade


  • Mix all ingredients for lamburgers together in a bowl. Form burger patties (I made six 1/3 pound burgers). Pan fry on medium heat until done.
  • For cucumber salsa, mix all ingredients together except 1/2 the pomegranate and the kalamata tapenade. Spread cucumber salsa as the base on serving plate.
  • When lamburgers are done, remove from fry pan and place on top of cucumber salsa. Spoon a dollop of kalamata tapenade on each lamburger. Sprinkle with remaining pomegranate and serve.


If making in advance, store lamburgers separately from cucumber salsa and tapenade, so lamburgers can be heated up on their own before assembly and serving.