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Lamb Burgers with Caramelized Red Onions

Posted By Allergic Living On 2010/07/02 @ 4:45 pm In Celiac, Gluten-free,DFCF,Eggs,Fish,For Kids,Grilling,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Summer,Tree Nuts,Wheat | No Comments

[1]Serves 4-6

Free of: All top allergens and gluten-free.

This recipe uses fresh lamb, but is equally tasty with lean ground beef.


  • 1 1/2 lbs lean ground lamb
  • 1 small Vidalia onion, minced
  • 1 egg [or equivalent egg replacer]
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp garlic, minced
  • 1 lemon, juiced, zested
  • Salt and pepper to taste


  1. Gently combine all ingredients in a large bowl. Form into 4 to 6 burgers of equal size.
  2. Lightly oil grill and set barbecue to high heat. Cook burgers for 4 to 6 minutes per side, or until a meat thermometer inserted into the middle of the burger reaches at least 160°F.
  3. Remove from grill, top with caramelized balsamic red onions and serve with your favourite gluten-free bun and condiments.

Caramelized Balsamic Red Onions


  • 4 medium red onions
  • 4 tbsp (60 mL) balsamic vinegar
  • 4 tbsp (60 mL) soy sauce [Optional for soy allergy; use gluten-free brand]
  • 4 tbsp (60 mL) olive oil
  • Salt and pepper to taste


  1. Peel onions and slice into 1/2-inch (2 cm) rounds.
  2. Combine balsamic vinegar, soy sauce (if using), olive oil, salt and pepper in a large bowl.
  3. Add onions to bowl, and gently toss to coat. Marinate one hour.
  4. Remove onions from bowl, reserving marinade. Place onions in a lightly oiled grill basket, or directly onto the grill.
  5. Cook for 4 to 6 minutes per side, brushing with reserved marinade until onions are soft and begin falling apart.
  6. Serve with lamb burgers.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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