The warmer weather and longer days have us heading to the grill more often and looking for ways to stay out of the kitchen and in the garden and the backyard. Spring and summer meals tend to be more simple, but incorporate more ingredients from our own garden.
These burgers will have you out in your backyard with your feet up in no time. Pair it with a salad made from lettuce in your garden or just a really great local beer and enjoy.
Assemble these burgers by adding the patties to the bottom part of the gluten-free bun, add a few leaves of arugula, cucumber and red onion sliced thinly and a drizzle of lemon dill sauce on top (see recipe below) and top it with the top portion of the gluten-free bun.
In a medium bowl, combine the following ingredients:
1 pound of ground venison or grass-fed beef (Richardson Farms)
6-8 kalmata olives, pitted, chopped
fresh thyme, dill, parsley, fennel and oregano, chopped
1 tsp olive oil, Texas Olive Ranch
salt and pepper
minced red onion (optional)
Form the meat into patties and grill patties for approximately 7-10 minutes per side or use a cast iron skillet if you don't have a grill.
Lemon Dill Sauce
Whisk 1/2 a container of plain coconut milk yogurt (add more if desired) with 1/2 lemon (or grab a South Texas orange), a few tablespoons of Texas Olive Ranch Olive Oil with a little bit of fresh dill from your garden or from the farmers' market and a little salt and pepper.
Gluten-Free Hamburger Buns from Jenny's Bakehouse
at People's Pharmacy (on North Lamar)