1 large red onion, thinly sliced
1/4 cup (60ml) red wine vinegar
1 tablespoon caster sugar
1 teaspoon sea salt flakes
400g lamb mince
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
2 teaspoons olive oil
12 small soft bread rolls, split
100g Persian feta, crumbled
1/4 cup round mint leaves
1/4 cup coriander leaves
Combine the onion, vinegar, sugar and salt in a medium bowl. Set aside for 30 minutes to marinate. Drain well.
Meanwhile, combine the lamb, cinnamon, cumin, coriander and allspice in a medium bowl. Use your hands to combine. Divide into 12 even portions. Shape into an 8cm round patty. Place on a plate in the fridge for 30 minutes to rest.
Heat oil in a large frying pan over medium high heat. Add lamb patties; cook for 3 minutes each side or until browned and cooked through.
Divide the lamb patties among bread rolls. Top with onion and sprinkle with feta, mint and coriander leaves. Serve immediately.