Lamb Burgers

INGREDIENTS
1 Tbsp Grounded Cumin
1 Tbsp Sea Salt
1 Zucchini, grated
1 Red Onion, grated
600g lamb mince
100g Haloumi, grated
1/2 Cup Mint, finely chopped
1/2 cup Tzakiki, to serve
Olive Oil
Bread Rolls, to serve
Lemon Wedges, to serve
Baby Spinach, to serve
Roma Tomatoes, thinly sliced, to serve

METHOD
Coarsely grate the Zucchini.
Place grated zucchini in a clean tea towel and squeeze to remove moisture.
Combine grated zucchini with onion, lamb mince, haloumi, mint, cumin and salt.
Season with black pepper.
Form into eight small patties.
Put patties in fridge for about 15 minutes to firm.
Heat a barbecue or chargrill over medium heat.
Brush burgers with olive oil and cook for 4 minutes each side, then set aside in a warm spot.

Split rolls and grill, cut-side down, for about one minute. (your choice)

To serve: Top bread with a dollop of tzakiki, baby spinach, tomatoes, and a lamb pattie and scatter with seed salt.

Garnish with some mint leaves and leftover yoghurt and serve with lemon wedges.

NOTE: The longer the patties sit in the fridge for, the better the flavour.