500g Lean lamb mince
½ red onion, finely chopped
1 egg (free range)
1 garlic clove, crushed
Large handful of mint leaves
1 tbsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1 tsp garam masala
2 tbsp olive oil (or other light oil of choice)
Sea salt and black pepper to season
In a large bowl, add the red onion, the crushed garlic, the cumin, the smoked paprika, the ground coriander, the garam masala and the salt and pepper and mix together. Tear the mint into little pieces and add into the dry mixture.
Add the minced lamb to the bowl, crack the egg into it and mix everything together until well combined (you will no longer see the yolk).
To make the burger patties, take a handful of the meat, roll into a smooth ball and then give it a little squeeze between the palms of your hands to flatten it (until about 1.5cm thick) and place on a plate ready to fry. Repeat this until all of the mixture has been made into burgers. This should make 6-8 burgers.
Heat the olive oil in a frying pan on a medium heat. Add the burgers and cook on both sides for about 6mins.
When the burgers are ready, I like to serve them with large lettuce leaves, a Moroccan quinoa salad and homemade tzatziki.