Spiced Lamb Burger With Spicy Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and dice the red onion[s] finely 

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Peel and finely chop (or grate) the garlic

Dice the tomato[es]

Cut the potatoes (skins on) into bite-size pieces 

Pour 1 tbsp [2 tbsp] vegetable oil onto a baking tray and add half the curry powder (you'll use the rest later)

Add the potatoes to the spiced oil and mix to coat them evenly, then put the tray in the oven for 25-30 min or until the potatoes are crispy - these are your spiced potatoes 

Combine the lamb mince with the remaining curry powder, 1/3 of the diced onion, half the chopped ginger and half the chopped garlic (you'll use the rest later)

Season the mix with 1 tsp [2 tsp] salt and plenty of pepper

Mix well with clean hands, divide into 2 [4] patties and refrigerate until step 6

Heat a small pot with 1 tbsp [2 tbsp] vegetable oil over a medium-low heat

Once hot, add the remaining diced onion and a pinch of salt and cook for 4-5 min or until the onion has softened

Add the diced tomato, remaining chopped ginger and garlic, half the white wine vinegar (keep the rest for step 7) and cook for 10-12 min or until reduced to a chutney-like consistency

Meanwhile, cut the brioche rolls in half

Heat a large, dry wide-based pan (or griddle if you have one!) over a high heat

Once hot, add the brioche, cut-side-down and toast them for 3 min or until coloured

Once toasted, set them aside until serving, reserving the pan

Return the pan to a medium heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the patties and cook for 4-5 min on each side or until cooked, pressing them down with a spatula to flatten and keep their shape 

Tip: once browned, lower the heat to cook through which will prevent the patties drying out

Meanwhile, shred the little gem lettuce finely

Dress the lettuce with the remaining vinegar, a drizzle of olive oil and season with salt and pepper 

Combine the finished tomato chutney with the mayonnaise and season lightly with salt and pepper - this is your tomato mayo