Serves 6
½ Tbsp mustard seeds
- ½ tsp cumin powder
- ½ tsp smoked paprika
- 1 egg
- pinch salt
- pinch pepper
- 2 Tbsp breadcrumbs
- 6 small burger buns or slider buns
- 2 Tbsp avocado oil
- 1 cos lettuce
Mix the first 8 ingredients in a large bowl until sticky and well combined. Form the mix into 6 equal sized patties and lightly fry in a little vegetable oil until golden brown. Assemble your lamb burgers by first toasting the buns, and brushing with avocado oil. Spread a little hummus on the base of each bun, then Cos lettuce, the lamb patty and a drizzle of Tzatziki.
Tzatziki
- ½ fennel bulb, finely sliced
- juice of ½ lemon
- 1 cup cold water
- ¼ telegraph cucumber, deseeded and peeled into strips
- 1 green chilli, deseeded and finely chopped
- 6 fresh mint leaves, finely chopped
- 2 Tbsp natural unsweetened yoghurt
- pinch sea salt
Cover the sliced fennel with the lemon juice and cold water for 10 minutes then drain. In a bowl, mix the fennel, cucumber, chilli, mint and yoghurt. Season to taste with a pinch of sea salt.
Hummus
- 1 400g can cooked chickpeas in springwater
- Tbsp tahini
- juice of 1 lemon
- ¼ cup toasted walnuts
- 2 Tbsp olive oil
- pinch salt
- pinch pepper
Blitz all of the ingredients together until smooth. Adjust the seasoning to taste and add a little cold water if necessary to achieve the right consistency.