In a large bowl mix, together all of the lamb burger ingredients and then form in to 4 evenly sized patties about 1 cm thick. Place on to a plate and wrap in cling film until required. These can be kept in the refrigerator if preparing early or can be left on the side prior to cooking. If storing in the refrigerator take out about ten minutes before cooking.

At this point you can light the BBQ and allow the coals to heat up. The burgers can be cooked when the coals have turned a greyish colour. If they are too hot then there is a chance of burning the burgers or at worst undercooking.

While the coals are heating up mix all of the tzatziki ingredients in a bowl. Season with salt and taste. You can add more lemon and salt as your palette allows. Place in a serving bowl until required.

Place the burgers on the BBQ and cook for about 5 minutes each side or until cooked all the way through. Don’t mess around with them too much but allow to cook and form a crust or they will break up if trying to turn too early. This can be tested by cutting one open in to the middle and making sure the mince is not raw still or if you have a food thermometer ensure they are cooked to 70C.

If you’re not using the BBQ the burgers can be cooked in a nonstick frying pan over a medium heat for about 5 minutes each side.

With the burgers cooked place on a plate and allow to rest for a few minutes while you toast your sesame seeded buns.

To build place some rocket on the base of your bun followed by your lamb burger and then topped with the tzatziki sauce.