Ingredients:

Lamburgers:

750g minced lamb,
2 egg yolks,
¼ tsp allspice,
¼ tsp ground cinnamon,
2 cloves garlic, crushed.
1 tsp salt,
2 Tbsp water.

Sauce:

1 cup plain yoghurt,
3 Tbsp tahini,
2 Tbsp chopped mint,
½ tsp ground cumin,
pinch of salt.

To serve:

6 baps or panini,
iceberg lettuce leaves,
sliced tomatoes, sliced gherkins, sliced beetroot, all optional.

Directions:

Put mince in a large bowl. Add all the burger ingredients and squelch together. Shape into patties using BurgerMate. Keep covered and refrigerated until ready to fry, but bring to room temperature about 15 minutes before cooking.

Mix sauce ingredients together in a small bowl and set aside.

Fry patties in a little oil in a ridged frying pan, or on a hot barbecue plate, until golden and just cooked through. Have ready the toasted baps or panini. Assemble burgers with patties, sauce, lettuce and optional extras of tomatoes, gherkins and lettuce. Serve immediately.