Makes 4
RECIPE INSTRUCTIONS
In a small frypan combine cumin seeds, Sichuan peppercorns, chilli flakes and salt. Fry over a medium-high heat, stirring, for 2 mins or until fragrant. Transfer to a mortar and pestle and crush.
Combine mince, toasted spices and egg in a bowl and mix well. Divide into 4 even portions, roll into balls and flatten into patties. Refrigerate for an hour.
To make kumara chips, use a mandolin to very thinly slice the kumara. Place into a large bowl of cold water and soak for 20 mins. Drain and pat dry with a paper towel.
In a dry bowl, add potato slices, 1 tbsp Lupi Extra Virgin Olive Oil and ½ tsp sea salt flakes. Toss to combine. Place half the slices into the basket of an air-fryer and cook at 180ºC for 15 mins or until crispy. Repeat with remaining slices.
When ready to serve, heat 1 tbsp Lupi Extra Virgin Olive Oil in a large frypan over high heat and cook the lamb patties 3 mins each side or until cooked to your liking.
Brush burger buns with Lupi Extra Virgin Olive Oil and lightly toast under an oven grill. To build the burger spoon a generous dollop of garlic dip onto the bun bases, top with lamb patty, cucumber and baby spinach. Serve with kumara chips.
