Redefine Smashed Lamb Hot Cross Bun

Add mayonnaise, lemon zest and juice, chopped dill and capers in a small mixing bowl. If needed, add a pinch of salt. Mix everything to prepare the sauce.

In a large bowl, whisk together oil and lemon juice. Add sliced fennel, mint and parsley. Toss to coat, and rest for about 15 minutes to allow the fennel to wilt and the flavours to meld. Check the seasoning and adjust as needed.

Add the lamb mince to a mixing bowl, season with salt and pepper, form into 4 even balls approx. 60-65g each.

Pre-heat a large frying pan on a medium-high heat, add a splash of oil to the pan once hot. Add the lamb balls to the pan and using the back of a large spatula push down to form smashed patties. Allow to caramelise nicely (approx. 3 minutes per side - try avoiding turning to soon), turn then cook on the opposite side. Once cooked remove from the heat and allow to rest while you assemble the burgers.

While the burgers are cooking halve the hot cross buns and gently toast in a toaster or under the oven grill. To assemble add a generous amount of the caper aioli to each side of the toasted buns, on the bottom of the bun, add water cress and the dressed fennel slaw, add the cooked smashed patty, finish with the top of the bun.