For the buns ... combine your flax, almond meal, baking powder and salt in a mixing bowl.
Mix in your eggs and butter.
Evenly distribute your batter into 4 individual bowls, each with a base about as wide as a hamburger patty, or other microwaveable safe mold, of some kind. (In my case, I used 8 oz ramekins, which I like to grease first, but I'm not convinced it's necessary)
Sprinkle a little poppy seeds onto the top of each bowl of dough.
Place all 4 buns in the microwave and "nuke" on high for 4 to 6 minutes. When they are done, remove them from the microwave and pop them from their bowls. Let them cool.
Fry up 8 slices of bacon (I usually do this on a rack over a rimmed cookie tray, in the oven. Baking bacon is a great way to get lots of bacon, for very little effort. Just don't burn it!). When the bacon comes out, tear each one in half. Save the bacon fat.
Heat a sauté pan over medium heat. When it is hot, add about 1tbsp of bacon fat, onions, garlic and half of your chopped thyme, with a little bit of salt and pepper. Stir until the onions and garlic turn a light shade of brown.
Once the onions are lightly caramelized, place into a mixing bowl and spread them around the bowl into a thin layer, so that they may cool, more quickly.
Add your ground lamb to the onions (making sure the onions aren't hot enough to cook the lamb, should only take a few minutes).
Add your egg to the meat, with a little salt and pepper. Blend together the lamb, egg and onion mixture.
Form 4 nice patties, which are a little a little wider than your buns and a little thinner in the center, than the rim. As they cook, they will shrink and the center will thicken.
Turn your oven on to broil.
Split your buns into two halves, each.
Spread your softened butter on the inside of each bun-half. Sprinkle your remaining fresh thyme and a bit of salt and pepper on your buns. Place them, butter side up, on a baking tray.
Heat up a large sauté pan or skillet over high heat.
While the pan is heating, season the surface of your patties with a little salt and pepper.
Add a bit more bacon fat to the hot pan. Swirl it around and then add your burgers to the pan. Do not crowd them. There should be plenty of space between the burgers. Assuming your pan was hot, they should sear.
Once your burgers are nicely seared on one side, flip them over and sear the other side.
When your lamb burgers are close to done, place your buns on the top rack, in the oven to toast (watch them carefully! They'll burn after only about 60 seconds!). When they are toasted, remove them.
Place 4 bun bottoms on 4 trays. Place a fresh burger on each base, then add crumbled blue cheese, 4 bacon half-slices and a handful of mixed greens. Add bun lids.