Super Cheesy Welsh Rarebit Inspired Lamb Burger and Chips

In the meantime, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince. Season with pepper and mix together with your hands.

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto a baking tray. When the chips are halfway through cooking, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

While everything cooks, grate the Cheddar. 

Halve the baby plum tomatoes. Halve the burger buns.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix well.

Toss the tomatoes through the dressing and set aside until later.

Melt the butter in a medium saucepan on medium heat.

Once melted, sprinkle in the flour (see pantry for amount) and stir until it forms a paste. Continue to cook, constantly stirring for 1-2 mins.

Gradually stir in the water for the sauce (see pantry for amount) and creme fraiche. Cook until thickened, stirring constantly, 4-5 mins. 

Once the sauce has thickened, stir through the Worcester sauce, Dijon mustard and cheese until melted. Remove from the heat. 

Once your burgers and chips are cooked, remove from the oven. 

Increase your oven temperature to 240°C/220°C fan/gas mark 9.

Move all of your chips together to the centre of the tray. Pour half the cheese sauce over the chips, then return to the oven until the cheese is golden and bubbling, 3-4 mins.