• ½ red onion, sliced
  • ½ cup water
  • ½ cup white wine vinegar
  • 1 lime, juiced
  • 310 cup full fat coconut milk
  • ½ cup Paleo mayonnaise
  • 1 cucumber, deseeded and minced
  • ½ tbsp lemon juice
  • 1 ¼ tsp ground black pepper (AIP - omit)
  • 3 tsp dill, chopped
  • 1 lb ground lamb
  • ¼ tsp paprika (AIP - omit)
  • 1 tbsp olive oil
  • 1 head of lettuce
  • 1 tomato, sliced (AIP - substitute with zucchini)
  1. The day before, make the pickled onions by placing sliced onions into a bowl or mason jar with water, vinegar, and lime juice. Cover and refrigerate overnight.
  2. In a bowl, prepare tzatziki sauce by mixing coconut milk, Paleo mayonnaise, chopped cucumber, minced garlic, lemon juice, pepper, and dill.
  3. Prepare ground lamb by forming four patties, seasoned with pepper and paprika. Heat olive oil in a frying pan on medium-high heat. Cook patties in a pan for five minutes on both sides until thoroughly cooked.
  4. Serve burgers immediately with lettuce leaves, pickled onions, tomato slice, and tzatziki sauce on top. Enjoy!