Minted Lamb and Feta Burgers

Cut the onion in half through the root, peel and slice into thin half moon shapes. Roughly chop the babygem lettuce. Very finely slice the radish and spring onionand chop the mint

Heat drizzle of olive oil in a small frying pan on low heat. Add in the onion with a pinch of salt and sugar(if you have some). Put a lid on and gently 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 half your mint and three-quarters of your spring onion. Add a sprinkle 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 a splash of olive oil in a non-stick frying pan on medium heat. Once hot, add your burgers and cook for 4 mins on each side. Tip:Only turn the burgers once and do so gently to avoid breaking. The burgers are cooked when they are no longer pink in the middle.

Preheat your grill to high. In a bowl mix your remaining spring onion with the radish and lettuce. Sprinkle over olive oil and a pinch of salt and pepper. Add the remaining chopped mint and lightly toss with your fingertips.