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I’m a big fan of a juicy, flavorful burger, especially when it’s gluten and dairy-free. I make these burgers for my family all the time! You can choose any ground meat—whether it’s lamb, chicken, or grass-fed beef. My personal favorite is ground lamb, but no matter what you use, the fresh mint makes these burgers truly memorable.
Seriously, these burgers are that good. They’re juicy, packed with flavor, and made with high-quality ingredients. For the best results, I always choose grass-fed beef or organic chicken or lamb—although finding organic lamb can be tricky. Most of my local meat comes from Sunday Farms, and you can use code JOY20 for 20% off your first order.
While many burgers use bread crumbs for texture, I prefer using either ground flax or almond flour. For this recipe, I used almond flour, making these burgers both gluten-free and paleo.
Let’s move on to toppings! I love adding Dijon mustard, sauerkraut (homemade, it’s so easy!), sliced tomatoes, and pickles—delicious! Whatever toppings you choose, you can’t go wrong as these burgers are not only tasty but also healthy.
Looking for side dish ideas? I made a crunchy cabbage slaw and corn on the cob, but a creamy potato salad would be a perfect pairing too.
This recipe makes 5-6 large burgers, and my favorite buns are Unbun or Silver Hills Bakery Buns.
If you’re here because you love a good burger but you’re vegetarian or vegan, there are great options out there! This burger recipe is versatile—you can use it as a base and add any ingredients you love. Not a fan of mint? Try basil or rosemary. Need it nut-free? Use ground flaxseeds instead.
Note: The crunchy cabbage slaw is inspired by a salad from the Joyous Cookbook (page 103) with added purple cabbage. Or, try this slaw: [link], just with a different dressing—I used olive oil and apple cider vinegar or lemon juice. Enjoy!
If you’re looking for an almond flour substitute, try ground flax, brown rice flour, or spelt flour if you’re fine with gluten.
Can you prep the burgers and grill them the next day? Absolutely! Let me know how they turn out.
For buns, I recommend stone milled kamut flour from the Inewa brand, Silver Hills sprouted buns, or Unbun for a gluten-free option.
