Prepare the Yogurt Sauce: In a small mixing bowl, combine the Greek yogurt, grated and squeezed cucumber, chopped dill, crushed garlic, and lemon juice. Stir well and season with a small pinch of salt. Cover and place in the fridge until you’re ready to serve.

Combine Burger Ingredients: In a large mixing bowl, add the lamb mince, crumbled feta, finely diced red onion, minced garlic, chopped mint, beaten egg, panko breadcrumbs, cumin, salt, and pepper.

Mix and Form Patties: Using your hands, gently combine all the ingredients until they are just mixed. Be careful not to overwork the meat, as this can make the burgers tough. Divide the mixture into four equal portions and shape each into a patty about 2cm thick.

Create an Indent: Gently press your thumb into the centre of each patty to create a shallow dimple. I find this simple trick stops them from puffing up into a dome shape as they cook, ensuring they stay flat and cook evenly.

Chill the Patties: Place the formed patties on a plate, cover with cling film, and chill in the refrigerator for at least 15 minutes. This helps them firm up and hold their shape on the grill or in the pan.

Cook the Burgers: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once hot, add the patties and cook for 4-5 minutes on each side for a medium burger that’s juicy and slightly pink in the middle. For a well-done burger, cook for 6-7 minutes per side. Always ensure minced meat is cooked through; check the latest guidance from the Food Standards Agency on safe cooking temperatures.

Toast the Buns: While the burgers are resting for a minute, slice your brioche buns in half and place them cut-side down in the hot pan for 30-60 seconds, until they are lightly golden and toasted.

Assemble Your Gourmet Burger: Spread a generous layer of the yogurt sauce on the bottom half of each bun. Top with a few rocket leaves, a juicy lamb patty, a slice of tomato, and finally the top half of the bun. Serve immediately.