Best Lamb Burgers in History


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Free from: dairy, egg, sugar, sesame, mustard, peanut, tree nuts, beef, fish, shellfish.


I’m about to make the statement of the year so here goes: these are the BEST burgers you will EVER have. EVER. It doesn’t matter whether you’re a fan of lamb or not, these beauties don’t have that distinct lamb taste; so all you get is juicy, moist, healthy, burger goodness.  

How’s the weather where you are anyway? It’s been fairly nice over here. A bit too nice actually it’s kind of weird. I’m not used to double digits in November. But I’ll take it because we all know what’s coming eventually. I’m going on a tangent but, every time the colder weather nears, I tend to dream about travelling to California and bask in the hot sun…for 3 months. Just to escape all the nasty brown slush, salt that ruins my nice boots, and the icy temps that go straight to my bones. But then I think about my kids who love snow and winter time. And why wouldn’t they? They bundle up, full of energy and plans to make the biggest fort, snowman, cave, igloo, snowball fights ever, with their parents. They’re so cute; as if they think that’s going to actually happen. lol


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Well, I will be suckered into doing all of that with them because Sofia’s still too young to be outside on her own. And truth be told, I actually do enjoy the snow, just don’t like everything else that comes with it.  

Back to these burgers.

My husband’s known to travel often because of the nature of his work. And when he’s travelling, he likes to hit a certain famous burger joint and get the ultimate burger. He sent me a picture of what he was about to dive into about a month ago {which I will find somewhere in my archives and load it on here}, and the image has been stuck in my head as a must-make. The ones he gets are beef and they have cheese etc. So of course this version was going to be different however, equally if not better than the one he gets. I had the urge to make them last night for dinner, so $60 later in produce, I got to work, grinding the meat and mixing the ingredients. 3 ingredients in total by the way. That’s it. 


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Can I tell you that you will be licking your plate after you finish your portion. These patties are seriously mouth-watering. They’re so juicy on the inside and flavourful with all the different textures and palate-pleasing flavour combos. You have Portobello mushrooms sautéed in soy sauce, buttery Boston lettuce, tangy vegan dressing, melty ‘cheesy’ mozzarella, a thin bun that actually allows you to concentrate on the taste rather than keeping the sandwich in tact, and last but most certainly not least, our star of the night: the lamb patty. You might even go as far as to say screw portion control and give in for a second and even third burger if you can handle it. They are enormous! I made 4 8oz slabs and loved every bite of my burger. These lamb burgers will make love to your taste buds because that’s just how good they are. Don’t believe me? Well you should. But in the event that you don’t, then go make them and come back and report. Apology accepted in advance. ;)


Lamb Burgers
Serves 4
A delicious and healthy burger made with just a few ingredients to achieve the most spectacular creation. Loaded with sautéed portobello mushroom, Boston lettuce, a touch of vegan dressing, and of course the thin bun to keep things as healthy as possible. Enjoy making and eating these lamb burgers!
Write a review
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
  1. 2lbs ground lamb
  2. 1 onion, minced
  3. 2 tsp ground nutmeg
  4. 2 tbsp grape seed oil, or any good quality cooking oil.
  5. Sea salt
  6. 2 tbsp olive oil
  7. 4-6 portobello mushroom caps, halved
  8. Scant 2 tsp soy sauce
  9. 4-6 Earth Island Mozzarella cheese slices, or dairy free cheese slices of choice
  10. 4-6 Boston lettuce leaves
  11. 1/2-1 tsp Earth Island Veganaise, or vegan mayonnaise of choice {per burger}
  12. 4-6 thin buns, toasted
  1. In a large bowl, mix together lamb, onion, and nutmeg. Make into desired size patties and place on parchment paper on a baking sheet and set aside.
  2. In a large skillet, add oil, place cut mushrooms and cook on medium high heat until they start to wilt, approximately 1 minute.
  3. Then, add soy sauce and stir well to incorporate with mushrooms. About 30 seconds or so.
  4. Turn stove off and set mushrooms aside.
  5. Next, using the skillet once more*, heat oil and place prepared patties, sprinkle salt on top of them. And once you've turned them over, repeat with the salt for the other side. Cook them for 2 minutes per side.
  6. Remove once finished cooking.
  7. Assemble burger and enjoy!
  1. Depending on the size you choose to make, this recipe will yield 6-5oz or 4-8oz patties {for the adventurous}.
  2. *If you're planning on using the same skillet you'd used for the mushrooms for the burger patties, make sure to wipe the pan first before adding your oil and cooking the burgers so you don't transfer the taste.




lamb burger




1. In a large bowl, mix together lamb, onion, and nutmeg. Make into desired size patties and place on parchment paper on a baking sheet and set aside.




Note: when shaping the patties, spread the meat to approximately 1/2 inch thick. I made mine big to fit the bun but you can absolutely make them smaller. Although I should also note that these patties shrink quite a bit. FYI ;)


2. In a large skillet, place cut mushrooms and cook on medium high heat until they start to wilt, approximately 1 minute.

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3. Then, add soy sauce and stir well to incorporate with mushrooms. About 30 seconds or so.
Turn stove off and set mushrooms aside.

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4. Next, using the skillet once more, heat oil on medium high and place prepared patties. Sprinkle salt on top. Cook for 2 minutes.



5. Flip burgers and repeat with the salt for the other side. Cook another 2 minutes. Remove and let slightly rest once finished cooking. 


Note: for the best burgers, DO NOT press down on the burgers once they’re on the skillet cooking. This crucial step will insure the juice remains inside where it belongs. 

Also, if your burger is on the thicker side, it may need an extra minute per side to ensure there’s no pink. I personally always check before I assemble my burgers by cutting at the thickest part to make sure they’re done and there’s no pink.

6. Assemble toppings, add burger, and enjoy!

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Serve alongside baked fries and asparagus if you wish, like I did for my family. 

Bon appétit, my loves! xo


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{Green} Mango Salad


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Free from: dairy, egg, wheat, gluten, fish, shellfish, peanut, tree nuts, animal, animal by-product, sesame, mustard.


Let me start by saying that I’m very aware that the mangoes in the pictures are quite yellow and not the pale off-yellow typically found in an authentic Thai mango salad. I was deceived when I’d purchased these very unripe mangoes, which by the way, took me forever to find because it’s always the case that when you need something, it magically disappears. You can just imagine my excitement when finally, after scouring all of the grocery stores in my city with no luck {no joke, I really did that}, I thought to visit a local Asian market near my parents’ house. And when I found these beauties, I was over the moon.


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That is, until I got home and started peeling the fruit…yellow. Almost golden in colour actually {insert hysterical crying}. The interesting thing though is they were very firm to the touch and tasted quite sour – not to the point where your lips pucker though. 

As if I was going to let an impostor green mango deter me from making my mango salad. Sorry there mango, but you don’t know me very well. I however knew you well and you tasted great!


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Let me tell you how I was inspired to make this amazing salad. My man told me we were going out for dinner one night back in the summer, to which I happily obliged because sadly it had been a long time since we’d done anything remotely romantic {if only kids appreciated the sacrifices we make for them}. Sofia was still nursing at the time {she was a month shy of 2} but since she also ate solids, it was easy(er) to leave her and Munsur with my mom.


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I dolled myself up {back then, looking pretty meant not having dried up slobber on my shirt – thank God those days are past me!} and met my husband at one of our favourite Thai restaurants in the city {if you’re ever in the London area, be sure to try Bangkok Pad Thai, great service and wonderful hospitality. And the food is delish}. We’d ordered appetizers and our main course. Now. Let me tell you all the things that had gone wrong that night. But it was so funny at the same time. You have to laugh at these things or you’ll go crazy. :D


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I got my green mango salad and Jaafer got some rice concoction which looked amazing. Ok. So I don’t know about you, but any and every time I eat something spicy, my nose drips; as if it was running (not jogging) a 5 mile marathon. But the funniest is my husband. I’m laughing just thinking about it. Whenever he eats anything remotely spicy, his ears plug up. And it’s all over from there for him. I talk to him, he can’t hear me (or does he pretend..hmm) and I’m dying of laughter at this point because that’s us every time. We get looks from other guests and I’m thinking they’re wondering I want what they’re having!  I’m sure that’s what they thought that night….


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As if things couldn’t get more embarrassingly funny, my breasts leaked. Any nursing mom will attest to this humiliating, just-want-to-crawl-under-anything-and-hide scenario. The one day I forget to wear protection, that happened. It’s not even that I’d forgotten; I ran out and didn’t get a chance to buy any. I thought I’d be safe for the day, but I clearly wasn’t. As seen by me and the rest of the poor people there that night. To make matters worse, I had a blush pink silk top on. So imagine what milk did to it. I really wish I was making this up. To cap the night off, my mother called to tell me that Sofia wasn’t having it and wanted her ‘mama’. So we ate really quickly and left to get our babies. 

Reminiscing on the good times is always fun to do. :) 

The salad I always get there is a pure delight to my senses. The platter’s appetizing with its beautiful colours and textures, the mangoes are crisp with a slight sourness to them, the sauce is sweet yet spicy, and the cashews really add the extra bit of crunch and flavour. I had to recreate a similar version at home.


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Since the summer and until recently, I have been working on this recipe. Not perfecting it necessarily because I loved how I made it, but it was those darned mangoes. And the funny thing is, I used to find them in abundance…when I wasn’t looking for green mangoes of course.

Because we don’t bring cashews home, I decided I needed to substitute the crunch aspect of the dish, so pomegranate jewels made the cut. And because my mangoes didn’t have the bite needed, I added carrots which I’d julienned to make up for the softer mangoes. If you can find truly unripe mangoes, you probably won’t need the carrots unless you’d still like them in your salad. This recipe will work with any kind of mango, ripened or not. ;)

This is a simple, easy to prepare salad that will have you wishing you’d doubled the recipe. 


{Green} Mango Salad
A delicious salad inspired by one of my favourite local restaurants. Crispy, crunchy, mouth-wateringly delicious.
Write a review
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
For the Salad
  1. 2 unripened mangoes, somewhat thinly sliced
  2. 1/2 red onion, thinly sliced
  3. 1/4 C carrots, julienned
  4. 1 C romaine lettuce, thinly sliced
  5. Handful pomegranate seeds for garnish
Sweet and Sour Sauce {make just over 1 cup}
  1. 3/4 C pineapple juice
  2. 2 Tbsp cornstarch
  3. 3 Tbsp water
  4. 1 Tbsp soy sauce
  5. 1/3 C packed brown sugar
  6. 2 Tbsp lemon juice
  7. 1/2 Tsp chilli flakes {decrease amount by half (1/4tsp) if you don't enjoy the heat}
  1. Thinly slice ingredients, assemble in a large serving bowl, and set aside.
  2. To prepare the sauce: combine in saucepan juices, soy sauce, sugar, and chilli flakes. Bring to a boil.
  3. In a small bowl, dissolve cornstarch in water.
  4. Once boiling, add cornstarch water mix and stir continuously until you feel the sauce thickening up. About 30 seconds or so.
  5. Let cook for another 30 seconds then remove from heat and let cool before serving over salad.
  6. Pour desired amount of sauce over salad, toss and enjoy immediately.
  1. Depending on portion size, this salad serves 2-4 people. Or in my case, one person!


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1. Thinly slice ingredients and assemble in a large bowl. Set aside.

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To prepare the sauce:


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2. Combine in a saucepan pineapple juice, lemon juice, soy sauce, sugar, and chilli flakes. Bring to a boil. 



3. In a small bowl, dissolve cornstarch in water.


4. Once sauce is boiling, add cornstarch water mix and stir continuously until you feel the sauce thickening up. About 30 seconds or so.




5. Let cook for another 30 seconds then remove from heat and let cool before serving over salad.



6. Pour desired amount of sauce over salad, toss and enjoy immediately.


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Enjoy, my loves. Bon appétit! xo


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BlogHer Food Conference



Hey guys!

I’ve missed you. I apologize I haven’t written in the last  few days like I had promised I would this month. But going to this conference has left me with little sleep and much to think about (in a good way). 



Part of a complete breakfast!


I came back from the BlogHer Food conference Sunday night feeling so inspired and motivated to push this blog to new heights; to where it needs to go. 




When I left home, I didn’t know what to expect. Since I’ve never done anything like this before, leaving my family was stepping out of my comfort zone; what I have known for the last 6 years. I learned a lot about myself on this trip. I learned that I can handle new situations and new places; that I can be on my own and be ok with that. I faced a few obstacles on my trip (albeit funny ones) but through them all I remained cool, calm, and collected. It was great. I threw myself into the unknown but to my surprise, I lovingly embraced it.



Chef Alison of Stonefire Authentic Flatbreads


I was fine until I had my first FaceTime chat with my husband and babies. Then the tears came and wouldn’t leave. I had to say goodbye because it was too unbearable to be without them. I dried my tears, put a smile on my face, and headed downstairs to the conference area where I met more people and learned from valued speakers.

I met both bloggers and experts in the field of food and food blogging, and made my presence known by getting involved which helped foster new relationships and friendships. 



With Ree Drummond of The Pioneer Woman!


I attended many lectures, one of which was by the beautiful Amanda Rettke from I Am Baker. Another one which I loved was by the talented Liren Baker from Kitchen Confidante and the stylish Jennifer Janz from A Fabulous Food Stylist & Company. And the closing keynote with Sarah Michelle Gellar, co-founder of Foodstirs {this post was very well received!}. You know, I went in to the Keynote with some skepticism because I’m sure like many of the attendees, I didn’t know if I was going to listen to Sarah the actor or Sarah the foodie. But I was pleasantly surprised and delighted to hear her speak and come to find that we share much in common when it comes to family values and the way we look at food. I met her briefly and enjoyed our little chat. #imetbuffy! By the way, who used to watch Buffy the Vampire Slayer? It was one of my and my siblings favourite shows growing up. 



Me with the lovely Jennifer Janz of A Fabulous Stylist & Company!


I’d experienced an ‘aha’ moment several times throughout the weekend. The most important one perhaps is that I have something pretty special in this blog. Although I’ve never lost sight of why I started it in the first place, this conference helped me realize that No Dairy No Cry needs to spread to as many people as possible to help those who are dealing with or know someone who is dealing with food allergies or dietary restrictions find some solitude and hope here. 



With Sarah Michelle Gellar – Co-founder of Foodstirs!


To all of you who have supported me from day one, and to the newbies, thank you from the bottom of my heart for your support and your love. Receiving comments from you, whether on here, through social media, or in person, is a constant reminder to keep at it and it’s the boost of energy I need to continue. 

Enjoy the pics! :) 

Laila xo



Super sweet Catherine McCord of Weelicious!


Some of the appetizers served featuring the Stonefire Authentic Flatbreads.


Exclusive event featuring the Stonefire Authentic Flatbreads.




The Bean – Chicago is a beautiful city.

Cinnamon Almond Cupcakes {#nablopomo}

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As I sit here contemplating what to pack for my trip to Chicago tomorrow, I can’t help but wonder how my family will do without me this weekend. It sounds self-centered but I don’t intend it that way. It’s a motherly thing…but I know my babies will be more than fine thanks to their dad and his many activities planned to keep them busy and happily entertained.

I’ve managed to get the whole house cleaned to which my husband commented “Laila, you’re only gone for 3 days!” He’s right. But I wanted to make sure I left without him having to worry about doing something he didn’t need to do. #goodwife

There’s pizza in the fridge I prepared earlier today; all it needs is some love in the oven before it can be enjoyed. I’ve also marinated some chicken thighs with how-to instructions for my man in the event he doesn’t remember what to do after turning the oven on! Only kidding, he’s good in the kitchen. :)

With all the spare time that I had (not!) I also made some irresistible Cinnamon Almond Cupcakes and stuck a S’mores Chocolate Bark in the centre for that extra special touch! I’m not feeling the name of this cupcake though so I’d appreciate your input on what I should call them. There’s cinnamon, almond, goodness, warmth, and lots of love. Recipe is coming to the blog. This cupcake didn’t last past one photo because they’re that good!

Starting tomorrow, I’ll be at the BlogHer conference meeting new faces and enjoying delicious foods while cramming every single ounce of advice from some amazing experts in the field. Make sure to follow me on my social media pages here, here, here, and here, to see what I’ll be up to this weekend! Can’t wait to share my experiences with you. :)

Until then.

Laila, xo


Roast Chicken Backs/Legs




Chicken (whole, legs, thighs, breast, backs) is by far my favourite thing to cook. We consume it often since Munsur has adverse reactions to fish, and isn’t the biggest fan of lamb. We have chicken about twice a week; Mondays for sure, and either Thursdays or Fridays. 

You can find this recipe here. It’s a quick meal to prep and takes less than an hour to cook in the oven. The smell fills the house with warmth and comfort. The chicken is so tender and juicy, and the skin is crispy which is how I like it if I were to actually eat it. My kids could snack on the skin if I allowed it {gross. I’ve shivered several times just now}, but it is good for them; It’s full of fat and that’s what they need right now to help them grow. 

There’s probably nothing better than deliciously cooked chicken. And this recipe is truly finger lickin’ good!! 

Hope you’ve all had a great day. I’m about to start packing for my trip to Chicago this weekend. I’m attending the BlogHer Food Blogger conference and I couldn’t be more excited!! I just have to get around the fact that I’ll be leaving my babies for a whole weekend…. #attachmentissues I’ve NEVER left them. Ever. Not more than a couple of hours to go out for dinner or attend a work meeting. Otherwise, it’s always been me and my kids. So the thought of leaving them for 3 days is a bit overwhelming. But, this is what I need to do. 

I’ll let you know how I do once I go through the experience. I’m looking forward to it all!

Until tomorrow, my loves.

Laila, xo



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