Akis Petretzikis served up a tasty Greek lamb burger with cumin yoghurt and BBQ tahini sauce on Sunday Brunch.

The ingredients for the caramelized onions are: 2 tablespoons of olive oil, 1 onion, salt, pepper, 1 pinch of sugar and 30 g ouzo.

For the cumin yogurt: 100 g strained Greek yogurt, full-fat, salt, pepper and ½ teaspoon cumin powder.

For the BBQ tahini sauce: 4 tablespoons tahini, 1 tablespoon honey and 1 teaspoon smoked paprika.

For the burger patties: 400 g ground lamb (from the leg), salt, pepper and 1 teaspoon cumin powder.

To assemble: 2 eggs, 2 brioche burger buns (90-100g), 1 tomato and 4 slices of Greek Gruyère cheese.

See more burger recipes in the book titled: Easy Cheese Burger Cookbook available from Amazon now.