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Ingredients

• 1 slice white bread
• 1 small onion
• 1 small handful fresh rosemary
• 1 small handful fresh mint
• 1 tbsp pesto
• 400 g minced lamb
• 1 tbsp olive oil
• 2 ciabatta rolls
• 200 g tzatziki

Directions

Tear 1 slice white bread into chunks and place in a food processor along with 1 small onion roughly chopped and 1 small handful fresh rosemary and 1 small handful fresh mint . Process to produce breadcrumbs and then transfer to a large mixing bowl.

Stir 1 tbsp pesto into the mixture and then use your hands to mix with 400 g minced lamb . Divide the mixture into 2 and shape into burgers. Wrap in grease proof paper and place in the fridge for at least 30 minutes.

Pre-heat the oven to 200C while heating 1 tbsp olive oil in a frying pan. Once the oil is hot brown each side of the burgers for about two minutes. Transfer the burgers into a roasting tin and continue to cook them in the oven for about 25 minutes.

Slice 2 ciabatta rolls in half and drizzle a little olive oil over the cut sides. Gently toast the ciabatta, cut side down, in a frying pan for a few minutes before serving the burgers in them.

I'd suggest serving with a generous portion of chips and some tzatziki -- you'll need approximately 200 g tzatziki , a little spread on the burgers and the rest for dipping.