110g/ 4oz ball buffalo mozzarella
700g/1½lbs minced lamb
1 tbsp chopped fresh mint
4 potatoes baked in their skins and allowed to cool
sunflower oil for deep frying
4 burger buns, good quality
4 tbsp mayonnaise, good quality
1 tbsp each of fresh basil and parsley
1 large pickled cucumber
salt and freshly ground pepper
Cut the mozzarella into four.
Place the lamb into a bowl of season with black pepper and add the mint. Mix well to combine.
Heat a griddle pan. Heat about 5cm/2 in of sunflower oil in a large heavy-based frying pan.
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.
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.
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.
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.
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.
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