Prep: 1. Thinly slice fennel. 2. Juice lemon. Make: 1. Toss fennel with lemon juice and 1 tablespoon olive oil. Season with salt and pepper. 2. Heat grill. Mix lamb with coriander, cumin and garlic. Season with salt and pepper. 3. Gently shape into 4 patties. Drizzle with remaining tablespoon oil. 4. Grill 4-5 minutes per side for medium depending on thickness. Quickly toast buns, cut-side down, 30 seconds. 5. Stack buns with lettuce, burgers and slaw. Serve immediately.