Minted Lamb Burger & Sweet Potato Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your sweet potato[es] (skins on) into wedges

Add the wedges to a large baking tray with your dried oregano, a drizzle of vegetable oil, a pinch of salt and give everything a good mix up

Put them in the oven for 35 min or until they're crispy and coloured

Meanwhile, peel and cut your red onion[s] in half

Finely slice half the red onion[s] and finely chop the remaining

Strip your mint leaves from the stems and chop finely, discard the stems

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and sugar

Reduce the heat to very low and cook the onions for 20 min or until they have softened and caramelised

Add your ciabatta[s] to a baking tray and put the tray in the oven for 5 min or until the ciabatta[s] is hot and crusty

Meanwhile, combine your lamb mince, ground cumin, chopped onion, half of the chopped mint and half of the chopped garlic in a bowl (you'll use the rest later)

Season generously with salt and pepper

Mix together (clean hands are the best way!) and form 1 patty per person, then refrigerate until later

Cut your cucumber in half lengthways and scrape out the inner seeds with a teaspoon, discard the watery seeds and grate the cucumber into a bowl

Add the remaining chopped mint, garlic and your natural yoghurt and season with a little pinch of salt and pepper, mix together and set aside – this is your minty yoghurt

Remove the hot ciabatta[s] from the oven and heat a wide-based pan (preferably non-stick) over a medium-high heat

Slice the ciabatta[s] in half

Once hot, add the halved ciabatta[s], cut-side down, and cook for 3-4 min or until toasted and charred, then set aside until serving

Reserve the pan

Return the pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the refrigerated minted lamb patty[ies] and cook for 4-5 min on each side or until browned on both sides and cooked through (no pink meat!)

Tip: Press the patty[ies] down with a spatula to cook evenly