Cut 75 g Cherry tomatoes into chunks and put them into a pan.
Add 2 tablespoon Water, 2 tablespoon Apple cider vinegar, 30 g Caster sugar, 1 Garlic clove, 0.5 teaspoon Mustard seeds and 0.5 teaspoon Dried chilli flakes. Bring to a simmer.
Continue cooking the mixture until it starts to reach a thick jam consistency. At this point reduce the heat and watch the mixture closely to avoid it catching on the bottom of the pan. If you have a probe thermometer, wait until the jam has reached a temperature of 105°C/220°F. It will take around 10 minutes.
Once cooked, set aside.
Lamb Burger:
Put 250 g Minced lamb, 0.5 Red onion, 2 cloves Garlic clove, 0.5 teaspoon Ground cumin and 0.5 teaspoon Smoked paprika into a bowl and use your hands to mix well.
Mould the mixture into two burgers of a similar size and leave in the fridge until required.
To cook the burgers, fry them in 0.5 tablespoon Olive oil, leaving them just moist inside – the cooked internal temperature should be 70°C. This will be about 5-7 minutes each side.
Toast 2 Burger buns.
To serve, build your burger with 30 g Salad leaves, 4 tablespoon Tzatziki, the burger then top with a tablespoon of the jam.
Notes
If you are unsure of the chilli jam's ‘jaminess’, put a little of the mix on a cold plate and chill in the fridge. It will set after a few minutes and you will be able to judge if the rest is ready to take off the heat.
You can either fry these burgers, cook them under the grill or cook them on the BBQ.
These burgers are quite indulgent, so either eat them by themselves or you could serve them with fries or slaw if you wanted something extra.
Our homemade tzatziki and tomato chilli jam go perfectly on this burger.
You can freeze these burgers on a tray and then stack them in a freezer bag and keep in the freezer.