In a food processor, finely chop 1/4 cup sun-dried tomatoes, 2 cloves garlic, 1/4 cup parsley, and 2 green onions. Mix with 1 tbsp liquid aminos.
In a bowl, combine this mixture with 1 lb grass-fed lamb, 1/4 cup crumbled feta cheese, 1 tbsp seasoning blend, 1/2 tsp sea salt, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp pepper. Form into patties.
Preheat air fryer to 370°F and cook patties for about 25 minutes.
Meanwhile, boil 1 lb peeled Yukon gold potatoes and 1 bulb fennel (sliced) in salted water until tender. Drain and purée with 2 tbsp olive oil, sea salt, and pepper to taste.
Plate the purée, top with a lamb burger, a basil leaf, fresh tomatoes, and a balsamic drizzle.
