Lee Kum Kee Lamb Burgers with Pickled Cucumber

Pickled Cucumber: Put the sesame seeds in a small pan and toast over a medium heat until golden. Put in a bowl or container with the remaining ingredients, give it a good mix then cover. Chill in the fridge for 30 minutes. Allow to return to room temperature before serving.

Patties: Put the cumin seeds in a small pan and fry over a medium heat for 1–2 minutes until aromatic. Put in a large bowl with the remaining ingredients. Divide the mixture into four and shape into patties. Place on a plate or oven tray and cover until you’re ready to cook — if longer than half an hour, place in the fridge.

Heat the oil in a large pan or on the grill. In batches if necessary, place the patties in the pan or on the grill, press down slightly with a burger press or spatula and cook for 3-4 minutes on each side, or until cooked to your liking. Remove from the heat, cover and set aside for 5 minutes to rest. 

To assemble: Smear the butter onto the cut side of each bun and fry or grill cut side down for a minute or so until golden brown. In a small bowl, combine the mayonnaise and hot sauce. Smear onto each bun then top with patties and pickled cucumber.