Lamb and Thyme Bun-less Burgers

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, NUT FREE, PALEO, AIP FRIENDLY (option)

So I have jumped on the bandwagon of bun-less burgers and… I actually love them! 
The only drawback is that you get all the burger juices running down your chin… and arms.  Well I do anyway, my husband can’t understand how I make such a mess, and I can’t understand how he stays so clean. 
Anyway, a word of warning to my fellow small handed friends, if you want to remain ‘burger-sticky’ free, you may want to approach these with a knife and fork.
We serve these up with a side of sweet potato chips for a junk-free, junk-food night!


Recipe (makes 10-12 patties)
750g minced lamb (or 650g minced lamb + 100g ground lambs fry)
½ tbsp honey (or maple syrup)
1 tsp dried thyme
1 tsp paprika (or mace for AIP friendly)
½ tsp salt

TO SERVE – your choice of salad, we like:
Cos lettuce leaves
Pickled and sliced beetroot
Grated carrot
Pineapple
Sliced tomatoes
Fried eggs
Garlic Aioli

Method
Preheat the oven to 180C and line two large baking trays with baking paper.
Place all ingredients in a mixing bowl and, using your hands, evenly knead the salt, herbs, spices and honey through the minced lamb.
Now divide your mixture into 10-12 even portions (about a 1/3 cup each) and shape into burgers of about 1cm thickness.
Bake for 10 minutes before removing from the oven to drain off any excess fat.  Turn your patties and pop them back into the oven for a further 8 minutes.
Aaaanndd you’re done!

I serve everything up buffet style on the kitchen table and everyone makes their own ‘burger’.  It’s less work for me and everyone can add the combination that most takes their fancy!