Mint & Feta Lamb Burger

While the chips are baking, thinly slice the red onion (see ingredients list). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is cooking, finely chop the garlic (or use a garlic press). Pick and finely chop the mint leaves. In a medium bowl, combine the lamb mince, garlic, fine breadcrumbs, egg, the salt, crumbled feta and 1/2 the mint. Season with a good pinch of pepper. Shape the lamb mixture into patties slightly larger than your burger buns (you should get one patty per person). TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.

Wipe out the pan and return to a mediumhigh with a drizzle of olive oil. When the oil is hot, add the lamb patties and cook until just cooked through, 4–5 minutes each side.

While the lamb patties are cooking, place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. Thinly slice the tomato into rounds. In a small bowl, combine the Greek yoghurt, remaining mint and a drizzle of olive oil. Season to taste with salt and pepper.