Ingredients
• 1kg lean lamb mince
• 3/4 cup (50g) fresh breadcrumbs
• 1 egg, lightly beaten
• 2 tablespoons Dijon mustard
• 2 teaspoons dried mint
• 1 Lebanese cucumber, chopped
• 1 bunch mint, leaves roughly chopped
• Juice of 1 lime
• 2 tablespoons salted capers, rinsed, drained
• 1 teaspoon caster sugar
• 1/4 cup (60ml) extra virgin olive oil
• Good-quality aioli (see note), to serve
• 6 sourdough bread rolls, split, toasted
• 125g buffalo mozzarella (see note), torn
Method
1. Preheat the oven to 180°C. Line a baking tray with foil.
2. Combine mince, breadcrumbs, egg, mustard and dried mint in a bowl and season. Mix well, then shape into 6 patties. Cover and chill for 10 minutes.
3. Meanwhile, place cucumber, fresh mint, lime juice, capers, sugar and 1 tablespoon oil in a bowl and toss to combine. Set aside.
4. Heat remaining 2 tablespoons oil in a large frypan over medium-high heat. In batches, cook patties for 3-4 minutes each side until browned. Transfer to the tray and bake for 15-20 minutes until just cooked through.
5. To serve, spread aioli on the base of each roll. Top with a patty, mozzarella and cucumber salad. Season and replace tops.
