| 11 | 45 | 622 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 0 min | 45 min | 2 |
| 227 gm | Lamb, ground |
| 1/2 cup | Kale (finely chopped) |
| 1/4 cup | Roquefort (blue) cheese |
| 1 tbsp | Parsley, fresh (finely chopped) |
| 2 tbsp | Mint, fresh (finely chopped) |
| 1/4 tsp | Sea salt, fine |
| 12 small spear(s) | Asparagus |
| 1 large | Egg |
| 1/3 cup | Almond flour/meal, Bob's Red Mill |
| 1/3 cup | Parmesan cheese, grated |
| 1 tsp | Oregano, dried |
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Add the egg to a shallow bowl and whisk. Combine the almond flour, parmesan and oregano in a separate shallow bowl.
Dip the zucchini fries in the egg, then coat them in the almond flour mixture, then place on the baking sheet. Repeat until all the zucchini is coated. Bake for 20-30 minutes, or until the coating is crispy and golden, flipping halfway through.
In a bowl, add the lame, kale, blue cheese, parsley, mint, salt and pepper. Use your hands to mix everything together.
Heat your grill or grill pan over medium heat. Add the burgers and cook for 4-6 minutes per side, or until desired doneness is reached. Serve the burgers with the zucchini fries.
| Meat | 1.3 |
| Meat Alternative | 0.9 |
| Milk Alternative | 0.7 |
| Vegetables | 1.3 |
