1 kg minced lamb (ca. 20% fat)

1 Red onion (grated)

4 garlic cloves (grated)

4 sun-dried tomatoes (optional)

1 tbsp Dijon mustard

2 tbsp fresh mint

2 tbsp fresh parsley

1 tbsp dried oregano

1 tbsp ground cumin

1 tbsp extra virgin olive oil

1 tsp paprika

1 tsp salt

2 tsp black pepper

1 tsp chilli flakes (optional)

4 tbsp ice-cold water

Tasty, flavourful, minty and very juicy.

Peel and grate the onion and garlic cloves. Chop the sun-dried tomatoes very fine.

Take a large bowl, add the minced lamb and mix with the grated onion, garlic, chopped sun-dried tomatoes, mustard, all herbs, spices, extra virgin olive oil, paprika and seasoning. Add 4 tbsp ice-cold water and mix it into the meat mixture.

Divide the meat mixture into 4 to 6 balls depending on how big you want them. Form the meat balls into burgers without pressing the meat too much. Now press a little dint in the middle of each burger. For this, press with your thumb into the middle of the burger to create a little depression. Chill in the fridge until needed.

The burgers can be cooked on a bbq, griddle or in a pan. Slightly oil the griddle if using or add some oil to a frying pan if using. Grill/fry on high heat for about 4 min on each side (5min for well done). Turn the burgers only once. Allow the burgers to rest for 5-10minutes before serving.

Serve in buns with a slice of beef tomato, a slice of a large white onion or fried onions and some salad leaves or rocket. If you like, add some tomato ketchup or even better tzatziki.