date:Jul 31, 2014
Ingredients
1kg lean lamb mince
3/4 cup (50g) fresh breadcrumbs
1 egg, lightly beaten
2 tablespoons Dijon mustard
2 teaspoons dried mint
1 Lebanese cucumber, chopped
1 bunch mint, leaves roughly chopped
Juice of 1 lime
2 tablespoons salted capers, rinsed, drained
1 teaspoon caster sugar
1/4 cup (60ml) extra virgin olive oil
Good-quality aioli (see note), to serve
6 sourdough bread rolls, split, toasted
125g buffalo mozzarella (see note), torn
Method
1. Preheat the oven to 180C. Line a ba