Spiced Lamb Burger with Tzatziki and Chilli Jam

2 standard portions

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Ingredients

• 250 g Minced lamb
• 0.5 Red onion (very finely chopped)
• 2 cloves Garlic clove (minced)
• 0.5 tsp Ground cumin
• 0.5 tsp Smoked paprika
• 75 g Cherry tomatoes
• 2 tablespoons Water
• 2 tablespoons Apple cider vinegar
• 30 g Caster sugar
• 1 Garlic clove (minced)
• 0.5 tsp Mustard seeds
• 0.5 tsp Dried chilli flakes
• 2 Burger buns
• 30 g Salad leaves
• 4 tablespoons Tzatziki
• 0.5 tablespoons Olive oil

Method

1. Cut 75 g Cherry tomatoes into chunks and put them into a pan.
2. Add 2 tbsp Water, 2 tbsp Apple cider vinegar, 30 g Caster sugar, 1 Garlic clove, 0.5 tsp Mustard seeds and 0.5 tsp Dried chilli flakes. Bring to a simmer.
3. Continue cooking the mixture until it starts to reach a thick jam consistency. At this point reduce the heat and watch the mixture closely to avoid it catching on the bottom of the pan. If you have a probe thermometer, wait until the jam has reached a temperature of 105°C/220°F. It will take around 10 minutes.
4. Once cooked, set aside.
5. Put 250 g Minced lamb, 0.5 Red onion, 2 cloves Garlic clove, 0.5 tsp Ground cumin and 0.5 tsp Smoked paprika into a bowl and use your hands to mix well.
6. Mould the mixture into two burgers of a similar size and leave in the fridge until required.
7. Make the tzatziki by following the instructions in How To Make Tzatziki.
8. To cook the burgers, fry them in 0.5 tbsp Olive oil, leaving them just moist inside – the cooked internal temperature should be 70°C. This will be about 5-7 minutes each side.
9. Toast 2 Burger buns.
10. To serve, build your burger with 30 g Salad leaves, 4 tbsp Tzatziki, the burger then top with a tablespoon of the jam.