Instructions

Lamb patties: Combine ingredients in a bowl, season to taste and mix well with your hands to combine until the mixture starts to hold together. Divide into four and shape each into a flat patty that’s slightly larger than your bun. Place on a tray and refrigerate for 30 minutes.
While the patties are chilling, bring vinegar, sugar, 1 1/2 tsp of salt and 200ml of water to the boil in a saucepan. Once boiling, remove from heat, add onion and set aside to pickle. Drain before using.
Mix the mayonnaise, cumin and lemon juice in a bowl to combine and season to taste.
Heat oil in a large frying pan over medium heat, add lamb patties in batches and fry, turning occasionally until browned and still a little pink in the centre (5-6 minutes). Set aside to rest for a minute.
To serve: Toast the cut-side of the buns and spread bases with cumin mayonnaise. Top each with a patty, fetta, pickled onion to taste and lettuce. Place the bun tops on and serve.