Heat 1 tbsp sunflower oil in a sauté pan over medium-low heat. Saute 1/2 red onion, finely chopped, and 2 garlic cloves, finely chopped, until they begin to soften, about five minutes. Cool.
Add the onions to 500 grams lamb mince along with 50 grams fresh breadcrumbs, 2 tsp whole cumin seeds, toasted and ground, 1 handful fresh mint leaves, 1 handful fresh parsley and 1 handful fresh oregano leaves.
Add 1 small free-range egg and season well with Shetland sea salt and freshly ground black pepper.
Using your hands, mix everything together and shape into four burgers.
Brush each burger, and 1/4 inch slices of 225 grams Halloumi cheese, with a little sunflower oil. Fry the burgers 8-10 minutes over medium-high heat until the juices run clear, and fry the Halloumi until browned.
Assemble your burgers with toasted burger buns or flatbreads, arranging the Halloumi cheese on the top and drizzling with some chilli-infused olive oil.