Mike Van de Elzen creates the ultimate lamb burger with a flavoursome lamb patty and lashings of fennel tzatziki and hummus. Make them into larger burgers or as small sliders, perfect for a party.

Recipe: Michael Van de Elzen

INGREDIENTS

Lamb patties

500g lamb mince
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 or olive oil
1 cos lettuce

METHOD

Mix the lamb, mustard, cumin powder, smoked paprika, egg, salt, pepper and breadcrumbs 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/olive oil. Spread a little hummus on the base of each bun, then cos lettuce, the lamb patty and a drizzle of Tzatziki.

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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.

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Hummus

1 400g can cooked chickpeas in springwater
1 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.