Almond lamb burger with minted greek yoghurt

My first experiment in creating a juicy and succulent lamb burger - I used ground almonds as a binding agent and it worked well.

Ingredients

500 g	Lamb mince (Main)
70 g	Almonds, dessert
2 tsp	Ground cumin, roasted
1 tsp	Mild chili powder
2 Tbsp	Vegetable oil
4 sprigs	Chopped fresh coriander
1	Lemon, zest and juice
1 large	Tomato
1	Iceberg lettuce, a few leaves
1	Onion, sliced into rings
3	Burger buns
2 tsp	Mint leaves, chopped
¼ cup	Greek yoghurt, plain and unsweetened (Main)
2 tsp	Salt
1 tsp	Ground pepper

Directions

1. Boil some water and soak the almonds for 10 minutes. Drain almonds and use your fingers to gently squeeze the almonds out. Grind peeled almonds.
2. Mix grounded almonds, red chilli powder, 1 tsp salt, lemon zest, lemon juice, roasted cumin powder and the chopped coriander leaves.
3. Divide mixture into 3 equal size balls. Wet or rub a little cooking oil on your hands will avoid the mixture sticking to your hands. Mould the patties and place them on a plate or tray lined with baking paper. Cover and freeze the patties for 1 hour.
4. Pre heat oven to 180 degrees on Maxi Grill. Heat up a fry pan on a stove on a high heat. Add 1 tbsp oil and heat up the oil. Now cook the patties for 2 minutes each side to seal the patties. Once the patties are brown put them on a baking tray lined with baking paper.
5. Grill the patties for 8 - 10 minutes. Put your hamburger buns in the grill at the same time. Other alternative is to slightly toast your burger in a toaster for 2-3 minutes on low. While the patties are cooking, turn on the stove and heat up pan on high heat. Add rest of the oil, heat up the oil and sauté the onion rings until they're golden brown. Check you patties and hamburger buns. When done take them out of the oven.
6. Rest the patties for 2 -3 minutes. Mix together chopped mint leaves with the yoghurt. Assemble your lamb burger. Begin with the bottom bun, meat, slice tomatoes, lettuce, onion and a dollop of minted yoghurt.
7. Note: When making your patties, don't form too much or press together too much. Patties should be loosely formed. If you're a cheese lover - grill some sliced halloumi cheese and top your patties with them or some crumbled feta cheese. I used Kashmiri chili powder - Kashmiri chili powder is mild and gives colour to the dish. How to dry roast your cumin seeds Heat up a pan on a low heat. Add cumin seed and dry roast for 4 -5 minutes or until it changes colour and you notice a strong aroma. Cool them completely and grind to a find powder