Indian Spiced Lamb Burger

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Pop the lamb mince in another mixing bowl with the North Indian spice blend (use less if you don't like spice). Add a pinch of salt, the shallot and half the garlic. Mix well and use wet hands to shape the mix into one patty per person, 2cm thick. Keep to one side. IMPORTANT: Remember to wash your hands and equipment a er handling raw meat.

Pick the mint leaves from their stalks and finely chop (discard the stalks). Place in a small bowl. Stir in the remaining garlic, the Greek yoghurt and more salt and pepper. Mix well then taste and add a pinch of salt and pepper if needed.

Heat a splash of oil in a frying pan over medium-high heat. Fry the burgers until nicely caramelised on both sides, turning every couple of minutes, 15-17 mins. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.

Cut the burger buns in half and pop them on another baking tray on the middle shelf of your oven for a few mins to warm through. Smear a generous dollop of mint yoghurt on the bottom half of the bun and place the burger on. Pop a few rocket leaves on top and then finish with the other half of the bun.