Moroccan lamb burgers with mint aïoli recipe
 The balance of sweet apricot and salty feta in this lamb burger, combined with the stunning mint aïoli is irresistible. 200g/7oz good-quality mayonnaise ½ lime, juice only2 garlic cloves, crushed 20g/¾oz fresh mint, finely chopped pinch of sea salt 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 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 2 Little Gem lettuces, shredded 2 tbsp pomegranate seeds (optional) 4 brioche burger buns, halved ¼ cucumber, halved and thinly sliced Method 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. For the mint aïoli, combine all the ingredients in a bowl, cover and set aside. For the mint aïoli, combine all the ingredients in a bowl, cover and set aside. Preheat the oven to 200C/180C Fan/Gas 6. 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. 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. 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. 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. 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.