Lamb Gyro Burger

This is one of my favorite recipes and it’s a delight to share with guests with gluten or without!

Inspired by the Greek Gyro, this Lamb Gyro Burger is simple yet impressive! Be sure to pair with my easy homemade dill dip which not only tastes amazing, it naturally balances the lamb. In traditional medicine, lamb is a meat that warms the body, dairy is naturally cooling; so together they come to a neutral temperature. The dill in the dip is what is called a carminative, helping us to digest meat proteins- another reason this burger and dip are dynamic duos!

Lamb Gyro Burger

Free of Dairy, Gluten (opt.), Nuts, Corn, Eggs, Soy


6 burgers

Preparation Time

20 minutes (with pre-cooked quinoa)

Cook time

20 minutes


*Use all organic and/or farm-raised ingredients.

1 pound ground lamb

1 cup cooked quinoa

1 teaspoon salt

1/8 teaspoon ground black pepper

2 Tablespoons fresh oregano leaves

1  package watercress or radish sprouts

1  package luncheon (small) buns (optional)

1  dill dip 


  1.  Combine ingredients
  2. Divide into six equal parts
  3. Gently press into thick patties.
  4. Cook on medium in large skillet. There is plenty of fat in the lamb meat so it is not necessary to add oil for cooking. Cover and allow the patties to cook. The patties will initially stick to the pan, but will release when cooked. Cook 10-15 minutes or to desired doneness.
  5. When patties are cooked remove from pan and cover. If using bread buns – Turn up heat for skillet to medium-high. Slice buns. Butter the inside “cut” sides.
  6. Lightly sprinkle with garlic salt.
  7. When the skillet reaches temperature, cook buns butter side down until light brown and crispy.
  8. Serve burgers in buns topped with dill dip and watercress or radish sprouts.
  9. If serving the Gluten-free version simply omit the bun and serve with all the fixings. Yummy!


Body-type and Wellness Insights

First, let’s cover a myth and fact about lamb.

Myth: Lamb meat is baby lamb.

Fact: The lamb meat that most people buy is not from cute, tiny baby lambs! Sheep are considered lambs from age birth to one year, at which point they are a juvenile or teenager… and that’s what they act like too, according to local farmers where we get our lamb meat. The farmers we go to explained that the juvenile lambs brought to market are mostly if not entirely the rowdy and boisterous male youth from age 9-12 months (teenagers). Since only a handful of breeding males are needed, the rabble-rousing extras are the ones that end up on our table. Which also explains why this meat is “warming” – referenced several times below. Youth is a time of growing. Growing and expansion are Fire-type characteristics. Fire naturally likes to grow and expand. Add to this that most if not all lambs brought to market are males or the Yang/Fire energy. This conceptually explains why lamb meat is traditionally “warming”.

Earth-types that I know tend to not be interested in eating lamb and according to the ancient philosophy of Body-typing, this is probably for the better. Earth-types have slower digestion which is better suited for a diet of fruits, veggies and grains. People of this constitution tend to feel better when eating a majority of these foods. The high fat content from lamb can really bog down their digestion and they can tend to feel like they have a lump in their stomach, gassy, bloated or otherwise “just not right” until the next day or so. If you have Earth-type tendencies I recommend eating a small proportion of fatty meat like lamb and be sure to include digestion-aiding herbs. Fortunately lamb goes very will with carminatives like mint and dill!

Fire-types tend to really enjoy all kinds of meat. More juicy and tender than most… unless they’re a hard-core vegetarian or vegan, you’ll hardly ever see them turn down this delicacy! Fire-types should be aware, though, that lamb is a “warming” meat which can exacerbate Fire-type imbalance. If you experience heartburn, burping, gas, diarrhea or constipation, in-flamm-ation, or any symptom that feels warm or looks red (including blood from stools) your body may be energetically overheating. Interestingly, lamb is typically eaten during cool months; and it seems like this is one of Mother Nature’s wise pairings.

Air-types tend toward weaker digestion but should not overlook the nutritive qualities of this fatty meat. Since lamb meat is fatty and warming, this is usually a good combination for the Air-type. The fat helps to prevent over-drying qualities of heat.

There is a quality of strength and vitality that this Body-type can benefit from as well from lamb meat. Not only do we gain measurable nutrients from our food, there is an energetic nutritional component as well. Fresh plant foods provide vibrant energy. Organ meats provide robust, longer-lasting energy. Meat from young animals has what Chinese Medicine calls Jin or the originating essence/energy. This is why it’s important to eat all foods in their freshest state. Freezing and especially microwaving destroys these precious nutrients: which are also lost from pro-longed storage and many forms of preservation.

Water-types can have varying degrees of digestive strength. It’s important for this Body-Type to tune-in to their state of being. Each Body-type can benefit from taking digestive bitters if the strength of their digestion is questionable. You can find digestive bitter sprays at most natural food markets. Also, this is the one Body-type who could benefit from the warming aspects of the lamb meat. Heat is stimulating to water and could help move things into action.