Place the minced lamb into a bowl. With your hands mix in all the herbs, spices and sweetener ensuring that it is fully incorporated.
Mash the egg into the meat and spice mix, cover with cling film and chill for at least 20 minutes in the fridge. This can be left over night if you're prepping a meal for the next day.
Take the meat from the fridge and divide into 4. Make each quarter into a ball and then flatten until approximately 1 cm thick. Heat a non-stick frying pan on a moderate heat and cook each burger for around 4 minutes on each side. You will not need to add any additional fat to the frying pan as the burgers will contain enough to stop the meat from sticking.
Serve in a wholemeal roll topped with some mint and yoghurt dip!