Lamb Burgers

So, we must agree it can't be curries, rice and side dishes (Shark Curry, Tapioca Stir Fry & Apple Cucumber Salad), or even soups or noodles daily (Vietnamese Fish Soup & Chinese Vegetarian Noodle Soup)? I think we did speak about this matter before, if I am not mistaken? Lamb Burger. What a drastic change in my house. Seldom we love to bite into burgers, not me though, but my other half-half is food fine even daily with anything decked into any kinda bread stuffs. He in fact, unlike me, is a bread worshiper. These lamb burgers definitely were his dinner food pride. All made from a stretch, except of course, oh-please, I can't be bothered with making burger buns. Instead, wholemeal burger buns I paid for at the bakery, filled with seasoned by dried herbs grilled lamb patties (Lamb Stew & Minced Lamb Potato Fried Rice), lotsa raw veggies and those available at home sauces atop. Feel free. Veggies and sauces as per availability in your house or whichever you prefer.  

Ingredients
For The Patties (Makes 4 Mini Patties)
300g minced lamb
1 onion (100g) - chopped
4 garlic - chopped
1/2 inch ginger - chopped
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried coriander leaves
1/2 tsp dried basil leaves
2 tbsp oil
Salt for taste

Sauces (as needed)
Mayonnaise
Yellow Mustard
Chilli Sauce

Others
Tomatoes - sliced
Lettuce leaves - sliced
Cheddar cheese - as needed
4 Mini burger buns - slit into two but don't separate

Method
Combine all ingredients (except oil) for the patties in a bowl.
Mix and shape into patties.
In a heated non-stick portable grill, grill the buns first.
(Note; you can also butter the buns before grilling)
Remove and keep aside.
Drizzle oil in the grill.
Grill patties to cook on both sides.
Assemble each one in the burger bun with sauces, veggies and cheese.