Burgers are what makes the world go round, which is why we need to come up with every great variety we can, to take maximum pleasure from them. Lamb and mint were a match made in heaven, let alone in between a brioche bun smothered in mint mayo and topped with halloumi. You're welcome.

Serves: 3-4

Cooking time: 30 mins

Ingredients:

For the Pattys:

• 500g Lamb Mince
• 5 tsp Chopped Mint
• 3 tbsp Breadcrumbs
• 2 Garlic Cloves
• 2 tsp Mint Sauce
• 1 tsp Red Current Jelly
• Salt and Pepper

For the Mayo:

• 3 tbsp Mayo
• 2 tsp Mint
• 1 tsp Mint Sauce

For the Burger:

• 3-4 Brioche Buns
• 125g of Halloumi
• Lettuce
• Sweet Chilli Sauce
• 1/4 Red Onion

Instructions:

1. Put the oven on 180℃.
2. Chop the mint and garlic as fine as possible, throwing in a bowl along with the lamb, mint sauce, red current jelly, breadcrumbs and seasoning.
3. Use your hands to combine all of this together for a couple of minutes and form 3-4 fat pattys depending how fat you like them, tightly packed together.
4. Heat a frying pan up on a medium heat before gently placing the pattys in and frying for about 4 minutes before turning over to brown the other side.
5. Once these are browned and just beginning to catch, place in the oven for ~ 10 minutes until cooked through but slightly pink. Cook for longer if you like it well done.
6. Once the lamb pattys are out of the frying pan, remove some of the oil but leaving a little behind to fry the halloumi in. Cut thick slices of halloumi and place in the frying pan for a couple of minutes each side, until golden brown.
7. Place to one side and begin making the mint mayo. Finely chopping the mint and mix through with the mayo and mint sauce (simple).
8. Cut the buns in half and place on top of the toaster on a low setting so they lightly toast. Remove and begin assembling the burgers.
9. First, spread an even layer of mint mayo on both sides of the buns. Add a generous layer of lettuce leaves to the bottom bun half, followed by some slices of red onion. Place the burger patty on top of the leaves, topped off with the halloumi. Add a little sweet chilli sauce on top of the mayo'd bun lid and close the bun.

Serving Note: Best served with an ice cold beer in the sun, with a large side of curly fries. Could be cooked on the BBQ if the weather allows it.