Inside out burger with potato skins

Preparation method

1. Cut the mozzarella into four.

2. Place the lamb into a bowl of season with black pepper and add the mint. Mix well to combine.

3. Heat a griddle pan. Heat about 5cm/2 in of sunflower oil in a large heavy-based frying pan.

4. Form the lamb mix into four patties. Make a deep indentation into each of the burgers and place a mozzarella piece into the hole, folding the lamb back around the cheese until it is totally sealed.

5. Sprinkle one tsp of freshly ground pepper and a good pinch of salt over each burger. Add the sunflower oil to the griddle pan and char-grill the burgers for 4 minutes each side for rare, 6 minutes each side for medium and 8-9 minutes each side for well done.

6. Cut the cooked potatoes into 6 wedges each. Scoop out the flesh leaving a 1cm/½ in border. Deep fry the potato skins in hot oil and fry for 3-4 minutes or until crisp and golden.

7. Place the mayonnaise into a bowl and the basil and parsley. Drain the potato skins on kitchen paper and sprinkle with salt. Cut the burger buns in half.

8. To serve, place the 2 side of the burger buns onto a plate. On one half place the burger and on the other some of the cucumber, tomato and lettuce slices. Drizzle over the mayonnaise. Place the wedges on the side.

30 mins to 1 hour preparation time

10 to 30 mins cooking time

Serves 4