BBQ lamb burgers with garlicky yogurt-dill sauce

Ingredients

• 500g ground lamb (buy your preferred cut at the butcher’s and have him grind it fresh) 
• 1 egg
• A handful breadcrumbs
• A handful fresh dill, finely minced or, as an option, 1/8 cup fennel bulb, minced and lightly sauted. 
• 1 tbsp shallots, minced
• ½ tsp dried oregano
• Salt and pepper to taste
• Gluten- free rolls 
• Red-leaf lettuce

For the sauce

• ¼ cup mayonnaise
• ¼ cup firm-bodied plain yogurt
• ½ tsp garlic, minced
• 1 tbsp fresh dill, chopped

Method

1. Mix together in a mini- processor (or small bowl) mayonnaise, yogurt, garlic and dill. 
2. Cover and refrigerate for a couple of hours. 
3. Prepare barbeque grill or large pan by pre- heating and brushing with oil. If preparing sliders in a stove- top pan, we always have a bit of extra oil and red cooking wine on hand to keep meat moist and prevent it from sticking. 
4. Mix together lamb, egg, bread- crumbs, dill or fennel, shallots, oregano and salt 
5. Form into 4 lamb burger patties and sprinkle with freshly ground pepper. 
6. Place burgers on grill or in pan, being careful to keep them moist with a brush of oil and a splash of cooking wine
7. Cook for 3-5 minutes on each side. Turn once or twice. 
8. Serve open-faced on rolls with lettuce and garlicky yogurt-dill sauce.