Italian Style Lamb Burgers

Meanwhile halve the burger buns and set aside. When the wedges have 5 mins left to cook, add the burger buns to the middle shelf of your oven on another baking tray, toast for 4-5 mins.

Finely chop the sun-dried tomatoes and pop them in a mixing bowl with the lamb mince, remaining Italian style herbs, a pinch of salt and a large grind of pepper. Mix together with your hands until well combined, then shape into burgers (1 per person). TIP: Make the burgers thinner than you want as they will get fatter as they cook.

Fifteen mins before the wedges are done, heat a drizzle of oil in a frying pan on high heat. Once the oil is hot, lay in the burgers and fry until nicely browned, 2 mins on each side. Reduce the heat to medium and continue frying them, turning occasionally, until they are cooked through, 8-10 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Once cooked, remove the pan from the heat.

Put half the pesto in a large bowl and add the olive oil (see ingredients for amount). Add a grind of pepper and mix together with a fork. Leave to the side. Once the burger buns are nicely toasted, remove from the oven. Divide the remaining pesto between the top half of each bun spreading it out with a spoon.