By nutritional therapist Christine Bailey

These tasty burgers are moist and flavoursome thanks to the addition of sundried tomatoes. Here they are accompanied with a deliciously tangy barbecue sauce and topped with lettuce and tomato. You can prepare the burgers ahead of time and keep chilled until ready to cook. Lamb is a great source of B vitamins, iron, zinc and selenium to keep your children energised and support immune health. The homemade BBQ sauce is easy to make and much healthier than shop bought options.

(makes 4 burgers)

Ingredients for burgers:
400g lamb mince
4 sundried tomatoes in oil, drained and chopped finely
1 shallot, finely chopped
1 tsp ground cumin
½ garlic clove, crushed
Sea salt and black pepper

For barbecue sauce:
75g tomato puree
2 tbsp apple cider vinegar
1 tsp dijon mustard
2 tbsp xylitol
Pinch of smoked paprika
1 garlic clove, crushed
4 tbsp tamari soy sauce
Pinch of cinnamon
Sea salt and black pepper

To serve:
Gluten-free rolls
Sliced tomatoes
Lettuce leaves

Method:
Make the barbecue sauce. Place the tomato puree, vinegar, mustard and xylitol in a small pan with the spices. Bring to a simmer and cook gently for 10 minutes until the mixture has thickened. Season to taste. This can be stored in the fridge for 1-2 weeks or frozen for up to 3 months.

Place the lamb in a bowl and add the tomatoes, shallot, cumin and garlic and mix thoroughly. Season with salt and pepper. Divide the mixture into four and shape into patties.

Heat a griddle pan or frying pan. Add a little coconut oil or olive oil and griddle the burgers for 5-6 minutes on each side or until cooked through. Alternatively, you can bake the burgers in an oven for 20-30 minutes (180C, gas mark 4) until cooked through.

To serve, split the buns in two. Place a burger onto one half of each bun on a bed of lettuce. Top with the tomatoes and a spoonful of the BBQ sauce. Finish with the other half of each bun.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.