MOROCCAN LAMB BURGERS

These delicious burgers are full of flavour from the fresh mint and the gentle heat of the harissa.

Serves 4 ½ an onion, peeled 2 garlic cloves, peeled 100g (3½oz) dried apricots 2tsp ground cumin 25g (1oz) mint leaves 500g (1lb 2oz) minced lamb shoulder (15-20 per cent fat)

50g (1¾oz) white breadcrumbs 2tbsp harissa paste

120g (4¼oz) feta cheese, crumbled 1tsp sea salt

Sunflower oil, for frying

For the mint aïoli

200g (7oz) mayonnaise

Juice of ½ a lime

2 garlic cloves, crushed

20g (¾oz) mint leaves, chopped A pinch of sea salt

To serve

2 little gem lettuces, shredded 2tbsp pomegranate seeds (optional) 4 brioche burger buns, halved ¼ of a cucumber, halved and thinly sliced

For the mint aïoli, combine all the ingredients in a bowl, cover and set aside. Preheat the oven to 200°C/ fan 180°C/gas 6. For the burgers, pulse the onion, garlic, apricots, cumin and mint leaves in a food processor until coarsely ground. Transfer the mixture to a bowl and add the minced lamb, breadcrumbs, harissa, feta and salt. Mix well – the best way is with your hands.

Fry 1tsp of the mixture to test the seasoning: taste and add salt, if necessary. Divide the mixture into 4 and shape into burgers. Heat a little oil in a large ovenproof frying pan over a medium heat. Add the burgers and fry for 3-4 minutes on each side until evenly browned. Put the pan into the oven to bake for 10-12 minutes, until the burgers are just cooked through.

To serve, place some of the shredded lettuce and pomegranate seeds (if using) on the base of each burger bun. Top with a burger, some cucumber, the mint aïoli and the remaining half of the bun.