Step 1

Place the lamb, egg, breadcrumbs, haloumi, dried oregano and paprika in a large bowl. Season. Use your hands to mix until well combined. Divide into 4 even portions. Shape each portion into a 12cm patty. Place on a plate and cover with plastic wrap. Place in the fridge for 30 mins to chill.

Step 2

Heat a barbecue grill or chargrill on medium-high. Cook the patties for 3-4 mins each side or until just cooked through. Transfer to a clean plate and set aside for 5 mins to rest.

Step 3

Place bun bases on serving plates. Spread evenly with olive dip. Top with lettuce, cucumber, capsicum, patties, tomato and onion. Whisk the vinegar, oil and chopped oregano in a small bowl. Season. Drizzle over the onion. Top with the bun tops and serve immediately.