Ingredients:

500g minced lamb,
100g fresh breadcrumbs (see cook’s tips),
¼ cup fresh herbs, chopped (such as mint, parsley and rosemary).
1 tsp salt,
½ tsp ground pepper,
1 egg,
2 Tbsp flour, to shape patties.
1 red pepper,
2 Tbsp olive oil,
2 small onions, skins removed.
1 loaf ciabatta or Turkish bread,
¼ cup thick mayonnaise,
1 buttercrunch lettuce, washed.
1 avocado, sliced.
¼ cup tomato relish.

Directions:

To make meat patties, place lamb mince, breadcrumbs, chopped herbs, salt and pepper into a bowl. Mix well with a fork. Make a well in the centre and break in the egg. Mix until combined.

With your hands, shape the mix into 4 even-sized balls. Using a little flour, form into patties using Burger Mate. Place on a lightly floured plate and chill while you prepare the other ingredients (about 10 minutes).

Cut the pepper into quarters and remove stalk and seeds. Put on a plate and toss in a little oil. Cut the onions into large, thick rings and place on the plate with the peppers.

Cut the loaf of bread length ways through the middle, then into 4 even pieces to make into burger buns.

Add a little oil to the preheated hotplate of the barbecue and cook lamb patties and onion rings on an even low-to-medium heat. The patties should take about 6 minutes each side. Cook the peppers over the grill at the same time, turning as required. When cooked, move the onions and peppers to a cooler part of the barbecue. Remove the patties to a plate and rest for a few
minutes.

Grill the ciabatta or Turkish bread pieces on each side for a couple of minutes until warm and slightly golden.

To compile the lamb burgers, line up the bases on a board and spread with a little mayonnaise, add 2 lettuce leaves then a lamb patty, cut each ¼ of pepper in half and layer on top of the lamb, then add the avocado slices. Spread burger tops with tomato relish and press on top to finish. Serve with grilled onion rings.