Lamb and Mint Burger

Cut the red onion in half through the root and peel. Thinly slice one half into half moon shapes and chop the other half into the smallest cubes as you can. Peel and grate the garlic (or use a garlic press if you have one). Finely shred the mint leaves.

Pop the lamb mince in a mixing bowl and add your finely chopped onion cubes, garlic and two-thirds of your mint leaves. Add a pinch of salt and a good grind of black pepper. Mix everything together and shape into equal-sized burgers.

For your salad, remove the root from the baby gem lettuce and separate the leaves. Cut the ends off the cucumber, quarter your cucumber lengthways and then scrape out the seeds with a spoon. Chop your strips of cucumber into 2cm chunks. Add your cucumber and your remaining mint to your lettuce leaves.

Grate the cheddar cheese and then make a dressing for your salad. Mix the Dijon mustard (amount specified in the ingredient list) with the white wine vinegar and the olive oil (amount specified in the ingredient list) and season with a pinch of salt.

Once your wedges have been cooking for 15 mins, turn them to make sure they brown evenly, then add your sliced onion. Toss well then return the tray to your oven for the remaining 15 mins.

Heat a frying pan over high heat and add a splash of oil. When the oil is hot, add your burgers and cook for 6 mins. Keep the heat high to make sure they brown nicely. Turn after 6 mins and cook for 6 mins more. Tip: The burgers are cooked when they are no longer pink in the middle.

When your wedges are cooked, remove the tray from your oven and heat your grill to high. Slice each brioche bun in half and toast under your grill until golden brown. Sprinkle all of your cheese on top of your wedges and pop them under your grill. Grill for 2 mins or until your cheese is bubbling.