1 jalapeno, remove seeds sliced lengthwise
1/2 medium red onion, sliced
1 clove garlic, peeled
1 pound minced lean lamb
1 pound lean ground beef
1/2 cup small cubed raw aged sharp cheddar
1 tablespoon pink Himalayan salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon coconut oil
In the bowl of a food processor, combine the jalapeno, onion and garlic and pulse until finely chopped.
Transfer the mixture to a large mixing bowl along with the lamb, ground beef, cheese and spices, using your hands to combine all the ingredients. Form 8 patties.
Chill in the refrigerator for 15–20 minutes to firm.
In a large nonstick skillet over medium-high heat, melt the coconut oil. Fry the burgers for 7–8 minutes per side, until firm to the touch and nicely browned.
Serve hot with your favorite toppings on a gluten-free bun, bed of lettuce or wrap in lettuce.
Makes a total of 8 servings.
Takes about an hour to prepare.