Ingredients

• 10g/¼oz fresh yeast
• 50ml/2fl oz full-fat milk
• at room temperature
• 300g/10½oz strong white flour
• plus extra for dusting
• 30g/1oz caster sugar
• 10g/¼oz fine sea salt
• 4 medium free-range eggs
• beaten
• 125g/4½oz butter
• softened
• plus extra for greasing
• 2 free-range egg yolks
• beaten
• for glazing
• 500g/1lb 2oz lamb mince
• 2 tbsp vegetable oil
• 2 free-range egg yolks
• 2 tsp white wine vinegar
• 1 tsp Dijon mustard
• 300ml/10fl oz vegetable oil
• 1 bunch mint
• leaves picked and chopped
• 1 tbsp olive oil
• 1 shallot
• chopped
• 4 tomatoes
• chopped
• 1 garlic clove
• crushed
• 2 tbsp balsamic vinegar
• 2 tsp brown sugar
• 500g/1lb 2oz chipping potatoes
• cut into skinny fries
• vegetable oil
• for deep-fat frying
• 8 gherkins
• sliced
• 4 beef tomatoes
• sliced
• 2 Little Gem lettuce
• leaves separated
• 1 red onion
• sliced
• salt and freshly ground black pepper

Directions

• For the brioche
• put the yeast in a small bowl. Put the milk in a small saucepan and warm through. Pour the milk over the yeast and mix. Leave in a warm place for 10 minutes
• or until a light foam forms on the surface.
• Put the flour
• caster sugar and salt in a food processor with a dough hook attachment. Start the mixer and pour in the yeast mixture and the beaten eggs gradually. Knead for 5 minutes in the food processor.
• Gradually add the softened butter
• a teaspoon at a time
• kneading well between each addition. It will take about 10 minutes to incorporate the butter and the dough will be very sticky.
• Sprinkle the dough with flour and continue to knead lightly for 10 minutes or until the dough is very pliable
• smooth and no longer sticky. Put it in a large greased bowl and cover with a clean cloth. Leave in a warm place for 1½ hours until well risen and spongy.
• Preheat the oven to 180C/160C Fan/Gas 4.
• Turn the dough out onto a lightly floured surface and knock it back with your knuckles. Shape into 6 round brioche rolls and leave in a warm place to prove for 45 minutes
• or until the dough is well risen.
• Meanwhile
• make the lamb burgers. Put the mince in a large bowl and season with salt and pepper. Use your hands to shape the mince into 4 burger-shaped patties. Wrap the patties in cling film and put in the fridge for an hour.
• Once the brioche dough has proved
• brush the brioche rolls lightly but generously with the beaten egg yolk. Bake for 15-20 minutes until risen and golden-brown.
• Meanwhile make the mint mayonnaise. Put the egg yolks
• white wine vinegar and mustard in a food processor and blend until pale and creamy. With the motor running
• pour in the oil in a very thin
• steady stream until the mayonnaise thickens. Add the mint
• mix and set aside.
• For the tomato chutney
• heat the oil in a small pan. Add the shallot
• tomatoes and garlic. Cook for 5-8 minutes until softened. Stir in the vinegar and sugar and cook for 3-5 minutes
• or until the chutney has caramelised slightly.
• To cook the lamb burgers
• heat a large frying pan and add the oil. Once hot
• add the burgers and cook each side for 2-3 minutes
• or until cooked through. Set aside to rest in a warm place.
• For the homemade chips
• heat the oil in a deep fat fryer to 180C. Alternatively
• heat the oil in a deep
• heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully put the chips in the deep fat fryer and cook for 3-4 minutes
• or until golden-brown and crisp. Remove and drain on kitchen paper. Season with salt.
• Halve the brioche buns and lightly toast. Spoon the tomato chutney on the base of the bun and top with the burger
• gherkins
• tomato slices
• onion
• lettuce
• mayonnaise and place the other half on top. Secure with a cocktail stick if needed. Serve the burger with the fries alongside.