Lamb and Mint Burger

Pick the mint leaves from their stalks and finely chop (discard the stalks). Put half the mint in a large bowl. Add the breadcrumbs and water for the breadcrumbs (see ingredients for amount), then mix to combine. Add the lamb mince. Season with the salt for the burgers (see ingredients for amount) and pepper then mix together with your hands. Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince. TIP: The burgers will shrink a little during cooking.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the burgers to the pan 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 no longer pink in the middle.

While the burgers cook, halve the tomatoes and pop them into a medium bowl. Halve the chilli lengthways, deseed and finely chop. Add the chilli (careful, it's hot - add less if you don't like heat), cider vinegar, olive oil for the dressing (see ingredients for amount) and remaining mint to the tomatoes. Season with salt and pepper, then mix together and set aside.

Halve the burger buns and grate the cheese. 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. Meanwhile, pop the burger buns onto a baking tray and place on the middle shelf of your oven. Warm for 3-4 mins.