500g lean lamb mince
1 small red onion, finely chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 egg, lightly beaten
olive oil cooking spray
1 loaf Turkish bread
1/2 cup (130g) baba ghanoush dip
50g baby spinach
2 medium tomatoes, thinly sliced
1 Lebanese cucumber, thinly sliced (see note)
Join mince, onion, garlic, cumin and egg in a vast bowl. Utilizing clean hands, shape blend into four 2cm-thick patties. Shower a grill plate or chargrill with oil. Warm over medium-high warmth. Cook patties for 3 to 4 minutes every side or until cooked to your loving.
In the interim, cut bread crossways into four pieces. Sliced every piece down the middle on a level plane. Shower cut sides of bread with oil. Cook for 1 to 2 minutes every side or until sautéed.
Spread 4 bread cuts with a large portion of the plunge. Best with spinach, tomato, patties, cucumber and remaining plunge. Sandwich with outstanding bread. Serve.