Lamb Burgers and Seared Bok Choy

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Servings: 4 Prep: 40 min Keto Freezable Grill Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

For the burgers: 1 teaspoon minced garlic 5 teaspoons dried mint 1 pound ground lamb 1 teaspoon sea salt, or to taste 1 teaspoon cumin 1 tablespoon paprika 1 teaspoon dried minced onion ground black pepper, to taste 1 tablespoon refined coconut oil, as needed For the bok choy: 4 bunches baby bok choy 3 cloves garlic 1 tablespoon sesame oil ¼ cup chicken broth, or filtered water 2 teaspoons chili oil, optional 1 tablespoon toasted sesame seeds ½ teaspoon sea salt, or to taste

Instructions

1. For the burgers: If using the grill, preheat it to medium-high heat.

2. Place all ingredients (except coconut oil in a large bowl. Using clean hands, combine the ingredients well and form into patties.

3. If using the grill, place patties on the grill. If using the stovetop, heat coconut oil in a skillet over high heat then place patties in the skillet.

4. For either method, cook 3 minutes on the first side.

5. Flip and cook for 3 minutes on the other side until medium rare, or longer if you prefer the burgers well done, or until an internal temperature of 145F is reached.

6. For the bok choy: Cut off the base from each head of bok choy. Separate the stalks away from their cores. Peel and thinly slice the garlic.

7. Warm sesame oil in a wok or a large frying pan over medium-high heat.

8. When hot, add garlic and cook, stirring constantly for about a minute. Add the bok choy and cook, tossing constantly with tongs, 1-2 minutes.

9. Add the broth and cook, stirring occasionally, until the bok choy is tender and the broth evaporates, another 1-2 minutes.

10. Add the chili oil, and toss one more time to incorporate completely.

11. Remove from heat and stir in the sesame seeds. Season with sea salt to taste and serve immediately with the burgers.