Mix together the lamb, thyme, oregano, garlic salt and parsley with the egg and knead for 1 minute to form a close, dense mixture. Divide this into four portions and shape into 1cm / ½in thick hamburger-sized patties.
Heat a lightly oiled, non-stick frying pan, add the patties and cook over a medium heat on one side for 5 minutes, then turn and cook for a further 7-8 minutes. They will generate fat so do not need much oil for cooking. They are ready when crisp and brown on the outside but still moist on the inside. Serve the lamb burgers with mixed salad leaves and new potatoes.