Lamb Smash Burger

Start by combining the lamb mice with the dried mint and a good pinch of salt and pepper. Divide the mix into 2 balls roughly the same size and set aside until ready to cook. Finely dice half of the onion to top the patties whilst cooking.

In a food processor, blend the picked basil leaves with the lemon juice until fully emulsified. Leave to chill in the fridge until ready to assemble.

Peel and deseed the cucumber. Dice the other half of the onion into large chunks. Add 100ml of water to the sugar and vinegar and a good pinch of salt. Bring to the boil and add the diced cucumber and onion. Leave to cool to room temperature before chilling in the fridge.

Heat the cast iron pan on a medium heat until it begins to smoke a little. Add a small splash of oil.

Add the lamb patty to the pan and top with the diced onions and a pinch of salt. Use a burger press to smash the patty down and use a circular ironing motion to make sure the patty is evenly pressed. Cook for 2-3 minutes before flipping. Once flipped, top with the crumbled feta cheese. Add a few splashes of water to the pan and cover with the lid for a minute or two. The steam created will help cook the burger through and melt the cheese nicely.

Toast the bun in the pan before assembling the burger. Spread the basil mayo on both halves. Put the whole gem leaf on the bottom as it helps keep the bun from becoming too soggy. Then the patty and finally the cucumber and onion relish.