Smokey Homemade Hamburgers

Squeeze the sausage meat into a bowl and mix it together with the remaining smoked paprika, 1/4 tsp of salt and some black pepper. Divide the mixture into two equal portions and gently form into burger patties. Tip: Make the patties thinner than you want the final burgers to be as they’ll plump up when you cook them.

Peel and coarsely grate the carrot into a bowl. Roughly chop the coriander

Add the red wine vinegar, 2 tbsp of olive oil, the salted peanuts and 2 tbsp of chopped coriander to the grated carrot. Taste for seasoning and add more salt and some black pepper if needed.

Split your brioche buns in half. Put a frying pan on medium-high heat. Toast the buns for a couple of minutes on each side and then remove.

Heat ½ tbsp of olive oil in a non-stick pan over a medium heat. Once hot, add the patties and cook for 4-5 mins on each side until brown and cooked through. Top them with the cheese for the last 2 mins of cooking. Tip: Add 1 tsp of water to the pan and put a lid on to melt the cheese and keep everything juicy.

Separate the leaves from the baby gem lettuce and wash them. Drizzle over a little olive oil and season with a pinch of salt.