COOK IT.
In a dry pan toast caraway seeds and set aside to cool. Chop anchovies into small dice. Mix anchovies in a bowl with lamb mince, caraway seeds, salt and pepper. Weigh mix equally into 150g (5.29 oz) balls and shape into burger patties.
Mix the vinegar, water, salt and mint together and place in a container. Thinly slice the cucumber on a mandolin and add to the pickling liquid.
To make your burger sauce mix all the ingredients together in a bowl.
Using the FURNACE with the grill plates, cook the burgers while flipping every 15 to 20 seconds until the core temperature reaches 60°C (140°F) for medium. Remove from the heat and allow to rest on a cooling rack over a tray. In the meantime, toast the buns.
Spread some of the sauce on the bottom half of the bun, place the burger patty on top, followed by tomato and pickled cucumber and finished with the lettuce, place the top bun on and enjoy.