INGREDIENTS
- Burgers
- ½ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, crushed
- 800 grams lamb mince
- 1 small onion, grated
- 2 cloves garlic, crushed
- 2 teaspoons ground cumin
- ¼ teaspoon ground cinnamon
- small handful parsley, finely chopped
- sea salt and ground pepper
To cook and assemble
- oil for cooking
- 4 burger buns, halved, toasted and buttered
- 6 slices of cheddar cheese
- 4 fried eggs
- tomatoes, sliced, beetroot and lettuce
- mayo, mustard or chutney and pickles
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METHOD
Preheat the grill to its highest setting.
Burgers: In a large bowl, stir the breadcrumbs, egg and garlic together. Add all the remaining ingredients and combine well, seasoning generously with salt and pepper. Shape into 4 burgers, slightly larger than the buns as they will shrink on cooking.
To cook: Heat a little oil in a large sauté pan over a medium heat and cook the burgers for about 4 minutes each side, or until fully cooked through.
Place the bottom half of the burger buns on a baking tray and top each one with 1½ slices of cheese. Grill until melted.
To assemble: Top the cheesy burger bun with lettuce then layer up with the remaining ingredients and the bun top.