A ras el-hanout Moroccan spiced lamb burger
Pop the mince into a bowl, add the spices and breadcrumbs. Combine.
Then add one beaten egg and combine until you make a large ball. It should only take a few seconds of mixing by hand to combine all the egg.
Make sure the spices are evenly mixed throughout.
Divide into 4, 6 or 8.
You could make 4 burgers and save half the mixture for meatballs for another meal.
Griddle for 6-7 minutes on each side.
Pop them into the oven at 190C for 10 minutes.
You could always griddle them for another 2-3 minutes on each side to ensure that they are cooked throughout and skip the oven part.
You could enjoy this with chutney, mint sauce, all sorts really.