Greek-Style Lamb, Haloumi Burgers & Charred Zucchini

• Meanwhile, thinly slice zucchini into strips lengthways.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a second medium bowl, combine lamb mince, fine breadcrumbs, garlic & herb seasoning, the egg and a pinch of salt. 
• Using damp hands, shape lamb mixture into 2cm-thick patties (1 per person).

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook zucchini, turning until tender, 2-4 minutes each side. Transfer to a bowl, season with salt and pepper and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. 
• Return frying pan to medium-high heat with a drizzle of olive oil. Add lamb patties and cook until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded).

• Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a third medium bowl, add mixed salad leaves and a drizzle of vinegar and olive oil. Toss to coat and season.