1½ tsp sea salt
½ tsp freshly ground black pepper
500g minced lamb, not too lean not too fatty
Olive oil, for drizzling
4 tbsp tomato kasundi
35g / 1 cup rocket leaves
4 soft burger buns, cut in half
250g / 1 cup Greek style yoghurt
2 tbsp mint, chopped
1 garlic clove, minced
1 Lebanese cucumber
2 tbsp white wine vinegar
2 tbsp sugar
For the mint yoghurt, put the yoghurt in a fine-mesh sieve set over a bowl, leave to drain in the fridge overnight. Next day, near serving time, mix the mint and garlic through the yoghurt and season to taste with sea salt and freshly ground black pepper. Set aside at room temperature.
For the pickled cucumber, peel the cucumber and remove the ends, now use the peeler to peel strips the length of the cucumber on each side, until you reach the seeds. Once you have peeled all the flesh off, discard the seeds, Toss the cucumber strips with a good pinch of sea salt and leave for 15 minutes. Bring the vinegar, sugar and 2 tablespoons water to the boil. Once the sugar has dissolved, set aside to cool, the pour over the cucumber. Cover and leave in the fridge for at least 2 hours, or preferably overnight; the pickles will keep for up to 2 months in the fridge. Drain on paper towel before serving.
For the patties, mix the salt and pepper through the lamb. Weigh out the mixture into four 125g portions and flatten them to about 1cm thick. Lay the patties on a sheet of backing paper.
Heat a cast-iron grill pan over a medium heat and lightly oil it. Cook the patties for 90 seconds and then turn them around 90 degrees on the same side and cook for another 90 seconds. Turn patties over and repeat. Remove from pan and keep somewhere warm.
Brush the insides of the buns with olive oil and toast lightly on the grill then build your burgers.
Build from the bottom in this order
Bun bottom > Tomato kasundi > Lamb patty > Rocket > Pickled cucumber >Mint yoghurt > Bun top