Minted Lamb and Feta Burgers

Heat 1 tbsp of olive oil in a small pan on low heat. Add in the onion with ¼ tsp of salt and ¼ tsp of sugar (if you have some). Put a lid on and slowly stew for 20 mins at least. Tip: The onion is ready when it is soft and sweet.

In a bowl mix the lamb mince with 2 tbsp of chopped mint and ¾ of the spring onions. Crumble in the feta and season with ¼ tsp salt and lots of black pepper.

Mix everything thoroughly with your hands to incorporate all the ingredients. Divide the mixture in half and make 2 big burgers. Tip: When making the burgers, try not to squash the meat like a snowball - you need the burger to stick together but equally it tastes better when not too dense.

Heat 1 tbsp of olive oil in a non-stick pan on medium heat. Once hot, add in the burgers and cook for 4 mins on each side. Tip: Only turn the burgers once and do so gently so as not to break them.

Pre-heat your grill to high to toast the brioche buns. In a bowl mix your remaining spring onion with the radishes and lettuce. Sprinkle over 2 tsp of olive oil and a pinch of salt and pepper. Add the remaining 1 tbsp of mint and lightly toss with your fingertips.

Split the brioche buns in half and lightly toast them on each side under the grill.