Valli Little’s lamb, zucchini and haloumi burgers with sesame salt

INGREDIENTS:

• 1 tablespoon cumin seeds
• 1 tablespoon white sesame seeds
• 2 zucchinis
• 1 red onion, grated
• 600g lamb mince
• 100g haloumi, grated
• 1/2 cup mint, finely chopped, plus extra leaves to serve
• 1/2 cup (140g) thick Greek-style yoghurt
• Olive oil, to brush
• 8 small white or brioche rolls, split
• Hummus and lemon wedges, to serve

Instructions:

1. Heat a small frypan over medium-high heat. Toast cumin and sesame seeds for 1-2 minutes until fragrant. Transfer to a bowl, combine with 1 tablespoon sea salt flakes, then set aside.
2. Using a mandoline or vegetable peeler, shave 1 zucchini into ribbons. Set aside.
3. Coarsely grate remaining zucchini, then place in a clean tea towel and squeeze to remove any excess moisture. Combine with onion, lamb mince, haloumi, mint and 2 tablespoons yoghurt in a bowl and mix well. Season with freshly ground black pepper. Form mixture into 8 small patties, then chill for 15 minutes.
4. Preheat a barbecue or chargrill pan to medium-high. Brush burgers with oil, then cook for 2-3 minutes each side until just cooked. Transfer to a plate and loosely cover with foil.
5. Brush zucchini ribbons with oil, then cook for 1 minute each side or until lightly charred and tender.
6. Spread hummus onto roll bases, then top with a slice of zucchini and a burger. Season with reserved sesame salt, top with the roll lid, then serve with yoghurt, extra mint leaves and lemon wedges.