Lamb & Apricot Mini Burgers! Big Batch! Gluten & Grain Free!

Lamb & Apricot Mini Burgers!  Big Batch!by Karen Swan

Tiny little burgers, sweetened with dried apricots.  Perfect MamaBake fare!


1/4 to 1/2 cup almond meal

1/2 red onion

500g lamb mince

1 garlic clove

100g diced dried apricots

2 T chopped parsley


Using a food processor or strong blender, whiz the apricots, onions, garlic and parsley to form a sticky, paste like mix. (You can of course chop away happily by hand until the mix is fine enough).

Turn the mix into a bowl and add the lamb mince and egg.

Mix well.

Add the almond meal gradually, mixing as you go, until the mix forms a fairly stiff dough.

Shape into approx 20 little patties and place on a plate (or two!) in the fridge to set.

*If freezing uncooked, divvy up the patties into the quantities you like and label.  Freeze in single layers in freezer bags, or in a container – being sure to put a piece of cling film or baking paper between each layer.

To cook:  heat a little oil in a fry pan and cook for around 5 minutes each side or until cooked through.

Serve as you would a regular burger, or as part of a salad plate.  Perfect for little lunches around the kitchen table!

Big Batch Lamb & Apricot Burgers!

dairy free recipes, gluten free recipes, allergy friendly recipes, big batch recipes, mamabake recipes

*Recipe adapted from the Vitamix Users Manual Cookbook.


  1. Renee Darbyshir says:

    can you cook and then freeze these or are they best frozen uncooked? planning on giving them to a friend

    • mamabake says:

      Hi Renee, my apologies for the delay in replying! Whilst these can be frozen once cooked, I would freeze these uncooked for best results.

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