Ingredients

• 200g/7oz good-quality mayonnaise
• ½ lime
• juice only
• 2 garlic cloves
• crushed
• 20g/¾oz fresh mint
• finely chopped
• pinch of sea salt
• ½ onion
• peeled
• 2 garlic cloves
• peeled
• 100g/3½oz ready-to-eat dried apricots
• 2 tsp ground cumin
• 25g/1oz fresh mint leaves
• 500g/1lb 2oz minced lamb shoulder (15–20 per cent fat content)
• 50g/1¾oz fresh white breadcrumbs
• 2 tbsp harissa paste
• 120g/4¼oz feta
• crumbled
• 1 tsp sea salt
• sunflower oil
• for frying
• 2 Little Gem lettuces
• shredded
• 2 tbsp pomegranate seeds (optional)
• 4 brioche burger buns
• halved
• ¼ cucumber
• halved and thinly sliced

Directions

• For the mint aïoli
• combine all the ingredients in a bowl
• cover and set aside.
• Preheat the oven to 200C/180C Fan/Gas 6.
• For the burgers
• put the onion
• garlic
• apricots
• cumin and mint leaves into a food processor and pulse until coarsely ground.
• Transfer the mixture to a bowl and add the minced lamb
• breadcrumbs
• harissa
• feta and salt. Combine until thoroughly mixed: the best way to do this is using your hands. Fry a teaspoon of the mixture to test the seasoning: taste and adjust with a little more salt if necessary. Divide the mixture into four 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
• or until the burgers are just cooked through.
• To serve
• put some of the shredded lettuce and pomegranate seeds (if using) onto the base of each burger bun. Top with a burger
• some cucumber and mint aïoli and the remaining half of the bun. Serve immediately.