Turkish lamb burgers

Method

1. Mix all the ingredients together (except the serving suggestions) in a large bowl and season well. Shape into 8 even-size burgers, each about 2cm thick. Space out on a tray, cover and chill for 1 hour or up to 24 hours.
2. If you are using a charcoal barbecue, light about 30 minutes before you want to cook. If using a gas barbecue, preheat 10 minutes beforehand.
3. Barbecue the burgers directly over a medium heat for 5-6 minutes each side or until just cooked through.
4. Serve with Turkish bread, pickled chillies, yogurt and a mixed salad (we used chopped cherry tomatoes, red pepper, cucumber, spring onions, red chilli and mint, dressed with red wine vinegar and olive oil).