Wales' Lamb and Mint Burger

Meanwhile, pick the mint leaves from their stalks and finely chop (discard the stalks).

In a large bowl, combine half the mint with the 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 the mince 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.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the burgers to the pan and fry until browned on the outside and cooked through, 12-14 mins in total.

Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

While the burgers cook, halve the tomatoes and pop them into a medium bowl.

Halve the red chilli lengthways, deseed and finely chop.

Add the chilli (careful, it's hot - add less if you'd prefer things milder), red wine vinegar, olive oil for the dressing (see pantry for amount) and remaining mint to the tomatoes.

Season with salt and pepper, then mix together and set aside.

Halve the burger buns. Grate the Cheddar cheese. 

When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid (or foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. 

Meanwhile, pop the burger buns into the oven to warm through, 3-4 mins.