In a mixing bowl add the salt, pepper, sriracha seasoning and mint to the mince and mix well. Weigh out to 125gm balls and place between 2 sheets of baking paper then flatten with the bottom of a saucepan. The patties will shrink when cooking so they will need to be twice the diameter of the bun to make sure they are the perfect bun size when done. Once pressed place into the fridge until needed.
Place all of the ingredients into a small saucepan and bring to a simmer over a low heat. Allow to simmer until most of the liquid has evaporated. Place a lid on and cook for another 5 minutes on a low heat to ensure that the kiwifruit is cooked through. Allow to cool, then puree with a stick blender or food processor and transfer to an airtight container. Reserve in the fridge until needed.
Preheat a BBQ or frying pan to a high heat. Peel the paper off one side of the lamb patties then place them onto the BBQ or frying pan exposed side down then peel the paper off the top. Cook for 2-3 minutes then turn over and cook for 2-3 minutes on the other side. Once the patties are cooked place onto a tray and let rest for 3-4 minutes.
While the lamb patties are resting brush the cut side of the buns with olive oil & lightly toast on the BBQ. Meanwhile fry the eggs on the flat plate of the BBQ or a large frying pan. Once everything is ready quickly place the lamb patties back onto the BBQ for 30 seconds each side.
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