Lamb & Leek Burgers with Lemon Cream

I realize I’m in the minority when I say that I freaking love lamb. It’s ridiculously full of flavor: you can’t tell me that you’ve ever had bland lamb! Since it’s spring, I decided to pair this robust meat with something else that screams of spring: leeks.

{Lamb haters, don’t worry – these taste just as great when made with beef instead!}

Lamb & Leek Burgers with Lemon Cream from #paleo #glutenfree #autoimmunepaleo

I love the natural sweetness of the slightly caramelized leeks in a burger. It’s a subtle difference compared with the usual use of onions in patties, but it really brings out the flavor of the meat without needing to add a ton of ingredients.

While the Lamb & Leek Burgers where cooking, I decided to whiz up a quick accompaniment for them. Lamb is often paired with a cucumber or mint sauce, but here I went for lemon, since that’s a flavor I love with leeks. I whizzed up some coconut cream with some fresh lemon zest so that it didn’t get too liquidy and spooned that on top of the patties to finish. Yum!

Tip: I don’t always keep coconut cream to hand. When I don’t have any, I just skim the cream from the top of a chilled can of coconut milk. It has to be full fat AND free of emulsifiers for that to work though! (like this)

This recipe is suitable for the Autoimmune Protocol and the Whole30. For more AIP recipe inspiration, check out the AIP Recipe Roundtable each week!


Lamb & Leek Burgers with Lemon Cream

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These Lamb & Leek Burgers scream of spring! The natural sweetness of leeks is perfect with lamb – but you can make these with beef, too.



For the burgers:

For the cream:

  • 1/2 cup / 120 ml coconut cream
  • 1 tbl / 5 g lemon zest (12 lemons)


  1. MIX: Add the chopped leeks and half of the coconut oil to a pan and cook over medium heat until the leeks are softened, about 3 – 5 minutes. Transfer the leeks to a bowl and chill them. In a second, large bowl, add the ground lamb, garlic powder and salt. Once the leeks are no longer hot, add them to the bowl and mix gently until the mixture is combined. Divide into four patties.
  2. COOK: Add the remaining coconut oil to a skillet. Over low-medium heat, add the patties and cook each side until browned, about 5 minutes per side. Make sure the lamb is cooked all the way through.
  3. CREAM: Use a mini food processor or similar to combine the coconut cream and lemon zest. Use to top the cooked burgers.


If you don’t have coconut cream to hand, chill a can of full fat coconut milk overnight and then scoop the cream from the top. It has to be free of emulsifiers for that to work, though.

This recipe is suitable for Autoimmune Paleo and the Whole30.

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Lamb & Leek Burgers with Lemon Cream from #paleo #glutenfree #autoimmunepaleo


  1. This sounds delish! How could anyone not like lamb?
    I have coconut cream concentrate is that what you are referring to?

    1. Right?! I love lamb, but Mr Meatified is a crazy lamb hater!

      You need either pure coconut cream (from a box or can, like this) OR the cream skimmed from the top of a chilled can of full fat coconut milk (must be a brand without added emulsifiers or it won’t separate). The coconut cream concentrate (this stuff) won’t work here. Hope that helps! 🙂

  2. Okay, so I know I’m only commenting a few years late on this (lol…) though ever since I got your book I have just adored the photo of this recipe and I’ve been, for whatever reason, procrastinating making it – finally made it last night and hoyyyyyyy YUM!

    What’s especially great is as my mother is Hindu and doesn’t eat beef, she can have this too! In New Zealand we have GREAT lamb, so I will definitely be making this again 😀

    1. Oh, I’m so jealous of your amazing lamb! Lamb here is insanely expensive. And although I love it and would happily splurge on it sometimes, my husband is a lamb-hater. Phooey!

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