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
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 poor hot pickling liquid on top. Place 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 ti build the burger.
- On a plate place a lettuce leaf
- Add a tablespoon of hummus
- Fanned avocado
- Lamb Pattie
- More hummus
- Picked cucumber
- Top with another lettuce leaf and enjoy.