Ingredients: - 
500 g Lamb Mince
Olive oil, for brushing
4 rolls, cut in half
4 baby lettuce leaves
1 medium tomato, cut into 4 thin slices  
Mint Aioli: - 
1 Tbsp mustard
2 free range eggs, yolks only
1 cup olive oil
Zest of 1 lemon
1 Tbsp lemon juice
2 Tbsp finely shredded fresh mint  
Caramelised Onions: - 
1 Tbsp olive oil'
1 large brown onion, thinly sliced - 
METHOD: - 
Mint Aioli: - 
For the aioli, combine mustard and egg yolks in a food processor until well blended. With the motor running, slowly pour in oil, until mixture has thickened and emulsified. Transfer to a medium bowl and fold in zest, lemon juice and mint. Season to taste. 
Caramelised Onions: - 
Heat oil in a large, heavy-based frying pan over low-medium heat. Add onion and cook, stirring occasionally, for 15 mins, or until golden brown and caramelized. Season to taste. 
Lamb Burgers: - 
Shape mince into four equal-sized patties on a baking tray lined with baking paper. Flatten them so they are slightly larger than the diameter of the buns. Preheat barbecue to high.
Lightly brush burger patties with oil and season with salt and pepper on both sides. Remove from baking tray and cook for 4-5 mins on each side, or until cooked through.
When burgers are almost cooked, lightly brush the cut sides of the buns with olive oil and cook on the grill, oiled side down, until lightly toasted with grill marks.
Remove buns and burgers from grill and allow burgers to rest for 3 mins. 
To Make the Burgers: - 
Top bottom half of buns with caramelised onions, burger patties, lettuce, tomato and aioli. Finish with bun tops and serve - Serve with a fresh green salad and fries.