Healthy Naked Lamb Burger

• 500g Lamb Mince
• 1 tablespoon chopped fresh Mint
• 1 tablespoon chopped fresh Oregano
• 1 tablespoon chopped fresh Green Shallots
• 2 Lemon rind
• 2 teaspoons fennel seeds
• 2 Garlic cloves, minced
• 1 tablespoon ginger
• 1 teaspoon fennel seed
• 2 tablespoon shallots, sliced
• 1 Egg
• 4 tablespoons Almond meal
• 2 teaspoon brown sugar
• 1 cup apple cider vinegar
• 1 cup tablespoons Hummus
• ½ cup Grated beetroot
• 1 clove garlic
• 2 tablespoons yogurt
• 2 tablespoon olive oil
• Salt and pepper
• 1 iceberg lettuce, Gem or Cos cleaned and leaves removed

• In a mixing bowl mix lamb, mint, oregano, shallots, lemon rind, fennel seeds, garlic, egg and almond meal until combined well and season with salt and pepper.
• Using clean damp hands roll mix into 4-6 patties and refrigerate for 10 minutes to help set.
• To pickle zucchini place vinegar sugar in a small pot and bring to the boil. Place zucchini ribbons into a jar or bowl and pour hot pickling liquid on top. Place it to the side and let the zucchini mix come to room temperature.
• In a pan or on a BBQ on a medium heat add lamb patties, push down until 2 cm thick and cook for 5-6 minutes on each side.
• For beetroot hummus mix hummus and grated beetroot together not its time to build the burger.
• On a plate place a lettuce leaf
  Add a tablespoon of hummus
  Fanned avocado
  Lamb Pattie
  More hummus
  Pickled cucumber
  Top with another lettuce leaf and enjoy.

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