Minted Lamb and Feta Burgers

Peel your onion and chop in half lengthways through the root. Slice half the onion as thinly as possible. Roughly chop the gem lettuce. Very finely slice the radishes and spring onions and chop the mint.

Heat 1 tbsp of olive oil in a small frying pan on low heat. Add in the onion with 1/4 tsp of salt and 1/4 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 1 tbsp of chopped mint and three-quarters of the spring onions. Add 1 tbsp of flour (if you have some). Crumble in half the feta and season with a pinch of salt and lots of black pepper.

Mix everything thoroughly with your hands to incorporate all the ingredients. Divide the mixture into two and make two 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 nonstick frying 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. 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 chopped mint and lightly toss with your fingertips.