2 lebanese cucumber, sliced into thin strips with a peeler
2 spring onion, finely chopped
Thick cut chips
Instructions
Place patty ingredients, except for the breadcrumbs, into a food processor and pulse until combined but still coarse.
Transfer to a medium bowl, add breadcrumbs and mix through, adding more breadcrumbs if required.
Divide the mix into 4 and form patties the same size as the sourdough rolls. Refrigerate.
Meanwhile, mix together tartare ingredients in a small bowl and preheat overhead grill.
Heat a large frypan over medium heat, add oil and patties and cook for 3 minutes on both sides.
Grill cut sides of the rolls until lightly toasted, place lettuce on top of the bases, top with patties, spread liberally with tartare, followed by cucumber, spring onion and the sourdough lid. Serve with chips on the side.
