Combine all ingredients, mixing well, and roll into balls (about the size of a billiard ball). They can be larger or smaller depending on how you like them.

Allow to infuse for at least a couple of hours in the fridge.

To cook, press down on the balls to form a burger and char grill on a hot BBQ for approximately 3-4 minutes each side. The burgers are best served a little pink.

Serve with summer salad and mint yogurt or toasted sour dough roll with caramelised onions and home made chutney.