Italian Style Sun-Dried Tomato Lamb Burger

Meanwhile, cut the burger buns in half and set aside. Grate the cheese. Peel and grate the garlic (or use a garlic press). Put one third of the pesto into a medium bowl, add the olive oil for the dressing (see ingredient list for amount), season with pepper and mix together. Then set the pesto dressing aside. In another small bowl, mix together the mayonnaise (see pantry for amount) and sun-dried tomato paste. Leave aside for now.

Pop the lamb mince, panko breadcrumbs, water for the breadcrumbs (see ingredients for amount), garlic, a pinch of salt and a large grind of pepper into a large bowl. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 1cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. TIP: The burgers will shrink a little during cooking.

When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid (or foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. While the cheese melts, pop the burger buns onto the middle shelf of your oven to warm through, 2-3 mins. Then, spread the remaining pesto onto the top half of the buns, and the sun-dried tomato mayo onto the bottom half.