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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.


  • 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.


  • 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.