AIP, Paleo, Whole30 Recipe: Kalamata Lamb Burgers with Mint Pesto


Hi, All, and happy Friday…and I know what Fridays are for…going out and having burgers and (shh!) pizza and….wait! Time to regroup.

Weekends are certainly a time to relax and unwind, but still take the absolute best care of your body, soul and mind. Come Monday, you will be glad you did! Plus, when you feel great, all of the activities you have planned and the people you get to be with are just that much sweeter. And, that’s the goal!

Isn’t it awesome that burgers are perhaps the easiest Whole30 meal to make? Ground meats are also more affordable and take on the yummy flavors of the spices and herbs you mix into them.

Enter these kalamata olive lamb burgers with mint pesto.

Have you made lamb burgers yet? Why not try these, I use this recipe often and my clients and loved ones thank me.





1 lb. of grass-fed ground lamb
1/4 cup of kalamata olives, pitted & chopped
1/2 tsp. of sea salt
1 tsp. of dried oregano
1/4 tsp. of ground white pepper (omit for AIP)
2 Tbs. of cooking fat such as ghee, coconut oil or avocado oil

Juice and zest from 1 organic lemon
1/2 cup of fresh Italian parsley
1/2 cup of fresh mint
1/4 cup of olive oil


Prepare mint pesto by blending all pesto ingredients in a high-speed blender.

Set aside.

In a large bowl, combine ground lamb, olives, sea salt, white pepper and dried oregano.

Form 4 patties with your hands.

Heat a cast iron skillet to medium high heat with 2 Tbs. of cooking fat.

Once the fat has melted, place lamb patties on the skillet and cook for 3-4 min/side, covered.

Serve with mint pesto and additional garnishes, such as shredded jicama and carrot.

Hope you enjoy! These are great for a weekend meal with special people.


2 thoughts on “AIP, Paleo, Whole30 Recipe: Kalamata Lamb Burgers with Mint Pesto

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