FRESH MEATS lamb burger patties
1 Lebanese cucumber
1 bunch mint, leaves roughly chopped
Juice of 1 lime
2 tbsp salted capers, rinsed, drained
1 tsp caster sugar
1 tbsp olive oil
6 sourdough bread rolls, split, toasted
125g buffalo mozzarella
1 tablespoon lemon juice
1 clove garlic (crushed or minced)
1/2 teaspoon Dijon-style mustard
1/2 to 3/4 cup olive oil (or mix of olive oil and canola or vegetable oil)
Salt (to taste)
Black pepper (to taste)
Cut cucumber into 1 cm cubes. Toss with fresh mint, lime juice, capers, sugar and 1 tablespoon oil in a bowl and toss to combine. Set aside.
For aioli, mix egg, lemon juice, garlic, and mustard in blender to combine. On low speed, slowly pour in oil. Ensure that oil is incorporated before adding more. Mixture will thicken.
Season to taste with salt. If too thick, thin with drops of lemon juice (not oil). Cover and chill in fridge (good for up to two days).
Grill lamb burger patties on BBQ or in pan. Toast breadrolls close to end of cooking.
To serve, spread aioli on base of each roll. Top with lamb patty, mozzarella and cucumber salad. Season and replace tops.