You will love these ground lamb burgers with feta and olives served with grilled zucchini and a green salad. Nutritious lamb meat takes on Greek flavours and results in succulent, juicy burger patties that you can pan-fry or grill outdoors. This recipe is gluten-free, low-carb and keto-friendly.
When I lived in London, I made a few favourite local food discoveries. One of those is the burgers (and sausages) from the Muddy Boots butchers in Crouch End. Not only do they make scrumptious burger patties with interesting flavours and succulent bangers, but their meat quality is top-notch – a win-win situation!
They have these amazing tasting lamb, feta and olive burger patties but they actually contain some bread crumbs (they have loads of GF stuff as well). To cut the story short, after trying these burgers and falling in love with the flavours, I decided to recreate my own version without the wheat/gluten.
NOTES FOR MAKING MY LAMB BURGERS WITH FETA
I decided to stick to very similar ingredients but you can easily make these burgers with ground beef, chicken or pork instead of lamb. I recommend using goat’s or sheep’s milk feta as these are usually less problematic for people with milk sensitivities, however, you can also omit the cheese completely and adjust the salt seasoning. Instead, you could add some sun-dried tomatoes…then again, the feta might be the secret to their deliciousness so it’s your call.
For a complete meal, I served these with grilled zucchini and a salad with gherkins and sun-dried tomatoes but you could also make some sweet potato fries and grilled onions on the side. They are fantastic on a barbecue too, just make sure not to flip them too early as they might crumble a little.
I hope you enjoy these as much as we do!
MORE GROUND MEAT RECIPES TO TRY
Description
You will love these ground lamb burgers with feta and olives served with grilled zucchini and a green salad. Nutritious lamb meat takes on Greek flavours and results in succulent, juicy burger patties that you can pan-fry or grill on a barbecue. This recipe is gluten-free, low-carb and keto-friendly.
For the burgers
For the grilled zucchini
For the salad (what I used)
- Combine ground lamb mince with onion, garlic, tomato paste, salt and pepper in a large mixing bowl. Use your hands to squeeze the mixture together to make sure all ingredients are well integrated.
- Then add half of the feta and olives and fold through the mixture using your hands. Finally, add the other half of the feta and olives and fold through carefully this time so that some of the feta crumbs stay intact.
- Using clean, wet hands, mould the mixture into 8 round burger patties (about 1/2-2/3 cup of the mixture per burger) and flatten them slightly. Set aside on a cutting board or a plate.
- Heat a dollop of oil in a large frying pan over medium-high heat. Once hot, add the burger patties and cook for 5 minutes on each side over medium-high heat.
- In the meantime, cook the zucchini in a separate frying pan over medium-high heat. You can use a little olive oil, coconut oil, ghee or butter to cook the zucchini. I grilled mine for about 1-2 minutes on each side or until grill marks appeared. Sprinkle lightly with sea salt and set aside.
- Mix together a salad of choice and serve on four plates. Then add two burger patties per serve (more if you wish) with the grilled zucchini in between and over the top. Serve with a side of mustard or your favourite condiment, although you might not feel like any.
Notes
You can use any type of olives in this recipe but keep in mind that some are stronger and saltier in flavour so you might need to adjust the salt. Goat’s and sheep’s milk feta can be replaced with regular feta or omitted altogether.
Not a fan of lamb? Ground beef, chicken or pork work just as well in this recipe.
Nutrition
- Serving Size: 2 lamb burgers patties + 1 zucchini & salad
- Calories: 614
- Sugar: 9.3 g
- Sodium: 1149.2 mg
- Fat: 42 g
- Saturated Fat: 14.5 g
- Carbohydrates: 16 g
- Fiber: 5.1 g
- Protein: 47.5 g
- Cholesterol: 142.7 mg
Keywords: Lamb, Ground Lamb, Burgers, Lamb Patties, Low-Carb, Gluten-Free, Zucchini, Greek
Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe
Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.
Juicy, succulent shrimp laced with garlic, butter, and thyme, tucked into a silky burst tomato sauce, and piled high on creamy, luscious Parmesan orzo. WHAT A DREAMBOAT DINNER. I love this recipe!
In This Post:
How To Make This Garlic Shrimp and Tomatoes (with Pictures)
Step 1: Blister and Smash the Tomatoes
Get the tomatoes hot and blistery; then give ’em a gentle smash with the back of a spoon or a small plate. It’s… very fun.
Step 2: Cook the Shrimp
Make a little clearing right in the center of the tomatoes where you can add your shrimp to cook for a couple of minutes. Salt it up!
Step 3: Get the Garlic and Butter Going In There
Throw in a bunch of freshly sliced garlic and a knob of butter. Stir it up a few times until it’s dreamy.
Step 4: Make a Creamy Orzo
Put a lid on the shrimp and make a quick creamy orzo – butter, Parmesan, cream, lemon, and salt.
Step 5: Put It All Together
Piping hot orzo goes on the plate first, and then we pull our shrimp and tomatoes back out to pile on top.
Lindsay’s Notes
This recipe is in heavy rotation at the moment – and it never fails to make me feel like I’m eating at a fancy restaurant and/or generally have my life together. Is my laundry all over my table? Yes. Have I been using dry shampoo for the last 4 days? Yes. But am I also eating a kind of fancy and beautiful dinner? YES! Three cheers for doable “fancy” recipes. 10/10 recommend.
Creamy orzo with the twang of Parmesan, sweet burst tomatoes gently bubbled into a sauce, and a pile of jumbo, delicate, buttery, garlic-laced shrimp. Pass me a glass of wine and I am living my best life.
As far as family approval goes, Bjork and I love the whole big, beautiful thing – no thyme for him (a true crime and I don’t want to spend any more time talking about it), and lots of thyme, salt, and pepp for me. The girls are hit and miss with the shrimp and tomatoes, but you better believe they love the creamy Parmesan orzo which is, of course, just mac and cheese in disguise. They’ll usually eat a few of the fresh little tomatoes on the side, too. Winning for everybody!
Description
Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.
Garlic Shrimp and Tomatoes:
Creamy Orzo:
- Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.
- Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
- Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
- Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
- Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
- Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
- Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!
Notes
This amount usually makes enough for just Bjork and I to finish the shrimp, with plenty of orzo for us and the girls. If you wanted to serve 4 adults, I would use 2 pounds of shrimp!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Saute
- Cuisine: American
Keywords: shrimp and orzo, orzo recipe, shrimp and tomatoes
Recipe Card powered byFrequently Asked Questions For Garlic Shrimp and Tomatoes
What can I use instead of shrimp?Chicken would be delicious! I would probably pan-fry the chicken first, then take it out and set aside while you build your tomato sauce, then add the chicken back in at the end.
How long do the leftovers last?You can definitely eat this meal as leftovers for 1, maybe 2 days after you make it, but it’s one of those meals that really shines when it’s made fresh.
Can you make this vegetarian / meatless?Use zucchini in place of the shrimp! Or, similarly, this recipe is great.
How do you make this gluten-free and/or dairy-free?Use gluten free orzo, dairy-free butter (or olive oil), and something else creamy in place of the half and half and Parmesan – a knob of dairy-free cream cheese would be good!
Another option would be to skip the creamy orzo and serve this with quinoa or another gluten-free, dairy-free option.
My Favorite Shrimp Recipes
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Nutrition Facts
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- Total Fat N/A
- Saturated Fat N/A
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- Total Carbohydrates N/A
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Hi, I'm Alex!
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