Preheat the oven to 200 degree C.
Lightly grease a baking tray with olive oil.
For the dry rub, pound all the ingredients in a pestle and mortar until combined.
Take it out in a mixing bowl and divide the minced mixture into 4 pieces.
Pat each piece into a ball then squash into a burger, about 1.5 cm thick.
Place the burgers on the greased baking tray. Drizzle some olive oil over the burger patties and cook in the oven for 20 to 30 minutes, depending on how well you like your burgers done.
You can cook burgers on your barbecue grill or in a griddle pan for 6 to 7 minutes each side, or until done to your liking.
Don’t worry if you think they look burnt, that’s just a combination of the spices, the caramelising lamb fat and the smoke.
When the burgers are nearly ready, toast the buns on the side of the barbecue or griddle pan.
To serve, spread some coleslaw on the toasted buns, top with the burger patties, tomato and olives and squash them into the buns. Enjoy!!