Lamb burger, thanks. Without the bun.

Does that work? Let's find out.

It seemed a simple enough exercise. I wanted a lamb burger, with all the goodies - the crunchy lettuce, fresh tomato, bitey pickles, rich avocado, maybe some cheese. Some pickled beetroot, if I can find it ( national shortage). A sprightly sauce or chutney.

I just didn’t want the bun. You know, the thing that makes it a burger. It’s my least favourite part. If it isn’t overly sweet brioche, it’s either too mushy or too macho, squishing everything inside.

So here’s the recipe for a really nice lamb burger, and tips on what to serve it with. I served mine on a bed of iceberg lettuce, with more iceberg lettuce on top.

Did it work?

No. It didn’t.  Too slippery.

Terry, in the meantime, had his lamb burger in a bun. AND WE HAVE A WINNER!

There are various other strategies I could have employed to sandwich the burger, but in the end I just ate it as a normal meal on the plate. Yes, yes, I know. Terry won.

Top tips:

Buy a kilogram of lamb and double the recipe and freeze the made-up burger patties, or shape the spiced meat into koftas or meatballs for next time.

Choose a large onion for grating, because there is no way you can grate the entire thing without getting your fingers too close to the grater. A big onion gives you something to hang on to, and avoids bloodshed.

Prep your burger bun (because of course, you will be serving it in a bun, like a normal person). Brush with olive oil or spread with butter or mayo and fry, spread-side down, in a dry fry-pan until golden. This will freshen it and give it enough heft to carry the filling.

LAMB BURGERS

• 500 g coarsely minced lamb shoulder

• 2 thick slices sourdough bread, crusts cut off

• Half cup milk to soak bread

• 1 onion, grated

• 1 garlic clove, grated

• 1 tsp cumin

• 1 tsp paprika

• 1 tsp cinnamon

• 1 tsp dried oregano

• 1 tsp sea salt, half tsp ground pepper

• 2 tbsp chopped parsley

• 1 tbsp chopped mint

• 1 tbsp olive oil for brushing

• 4 slices Jarlsberg or similar cheese

Tear the crustless bread into bits, add milk to cover and leave to soak for half an hour or so.

Squeeze out excess milk, and add the bread to lamb in a big bowl.

Add the grated onion and garlic, the cumin, paprika, cinnamon and oregano, the sea salt and pepper, and the parsley and mint.

Get in there with both hands and squish and smoosh the mixture until everything is well-distributed.

Divide into four and roll out into balls, then flatten and shape into thick rounds.

To cook, brush with olive oil and cook on one side until well-browned, then turn and cook the other side until (only just) done.

Drape the cheese on top and let it cling to the burger as it softens.

Serve in burger buns (!) with whatever you like - lettuce, tomato, pickles, avo, maybe? - and green tahini sauce (below). Makes 4 burgers.

GREEN TAHINI SAUCE

• 2 cups mixed parsley, coriander, mint leaves

• 1 garlic clove, grated

• 2 tbsp tahini

• 2 tbsp yoghurt

• 1 tsp cumin

• 2 tbsp lemon juice, more to taste

• 3 tbsp extra virgin olive oil

• Generous sea salt, touch of black pepper

• 2 tbsp cold water, or more

Blend the herbs and garlic, tahini, yoghurt, cumin, lemon juice and olive oil, sea salt and pepper, adding the cold water by the spoonful until you have a bright green sauce.

Taste for sea salt and lemon juice until it’s bright, sparky and spoonable.

Transfer to a bowl and refrigerate; it will firm up as it chills.

Thanks for dropping by! And as always, thanks for your comments and suggestions. Special thanks to Terry for being hand talent (not the one with the green nail polish, that’s me). And for not smirking too much as he ate his burger in its bun.

I would also like to acknowledge the traditional owners of the lands and waters upon which I work, live, cook and play; the Gadigal people of the Eora Nation, and pay my respects to Elders past and present, and to the continuing strength and resilience of First Nations people, communities and cultures.