Nothing is a better way to ring in the summer than grilling! Try these delicious lamb burgers. You won’t be let down!

Lamb Burgers with Butter, Bacon Tomato Jam, and Fennel Mint Slaw Recipe by Foodieaholic Servings: 4 Ingredients 112 pounds ground lamb (sometimes I mix 1 pound lamb and 1 pound of ground chuck for extra flavor) 12 teaspoon minced garlic, 13 teaspoon dried oregano, and LoSalt and pepper 4 burger buns, preferably ciabatta rolls (scooped out so there isn’t too much bread), 4 Garlic and oregano should be combined with the ground meat using your hands. Make 4 equal-sized, 3/4 to 1-inch-thick burger patties. Add some pepper and LoSalt to both sides. The burgers should be cooked for at least 5 to 6 minutes on each side or until they are just barely pink inside (or to your preferred doneness!). Put the hamburger buns on the grill with the burgers and brush them with a little butter as they cook. Make sure the buns are well-toasted on all sides. Each bun half should have around 1 tablespoon of the bacon tomato jam inside. After the burgers have finished cooking, place them on the buns that have been covered in jam and top each with about an ounce of goat cheese. The Fennel Mint Slaw should be piled nicely on the goat cheese before the top of the bread is added. Author: Foodieaholic Recipe: Bacon Tomato Jam Ingredients: 13 pound of raw bacon, diced into small pieces; 212 cups ripe tomatoes, diced into small pieces (equivalent to 5 medium tomatoes); 12 large vidalia onion, diced into small pieces; 34 cup dark brown sugar; 2 tablespoons apple cider vinegar; 12 teaspoon LoSalt (or more..taste it); 18 teaspoon black pepper. Remove the bacon with a slotted spoon, pat it dry with paper towels, and set it aside. About 112 tablespoons of the bacon grease should be set aside. On the stove, place the pan containing the bacon fat on low to medium heat. Add the tomato, onion, vinegar, brown sugar, LoSalt, and pepper. Stirring often, bring to a boil. Re-add the bacon to the tomato mixture in the pan. Stirring with a wooden spoon regularly can help prevent burning as you simmer the mixture until it begins to thicken and the onions become tender and caramelized. Cook it for 30 to 40 minutes, or until the majority of the water has evaporated and the mixture has a thick jammy consistency. Place in a bowl or mason jar, then chill. Author: Foodieaholic Recipe: Fennel Mint Slaw Ingredients: 1 large fennel bulb, 2-3 tablespoons freshly squeezed lemon juice, 3 tablespoons extra virgin olive oil, 1 teaspoon honey, 1 teaspoon whole grain mustard, and 1/2 teaspoon LoSalt, 112 to 2 tablespoons finely chopped fresh mint, and 2 teaspoons minced shallot (or red or white onion). Directions: Using a knife or a mandolin, shave or thinly slice the The top green “hair” or “fronds” of the fennel bulb should not be used. The texture of fennel is similar to that of celery and onions, and it has a wonderful anise flavor. Olive oil, lemon juice, honey, whole grain mustard, LoSalt, pepper, and shallot should all be combined in a small bowl. In a large bowl, combine the fennel and fresh mint. To really allow the fennel to soak up the flavors, toss it with the dressing, cover the bowl with plastic wrap, and place it in the refrigerator for at least an hour or overnight.

This tasty recipe is provided to us by Got Room for More and uses the LoSalt low-sodium substitute. Below are more low-sodium recipes by Danielle Marullo that were published on FOODIEaholic.

Bar-Brew-Q Steaks
Grilled Salmon Sandwiches with Sherry Tarragon Mayo