Lamb Smash Burgers

1. Pop your mince into a large bowl and add dried mint, garlic powder, salt and black pepper, then mix together. I find it easier doing this with my hands than a spoon.
2. Separate the mince into 6 balls (around 83g each).
3. Using a burger press (or if you don’t have one, you can use a spatula/bottom of a clean pan/your hands) smash the balls into a flat patty and set to one side.
4. Heat a large frying pan on the hob.
5. Season each patty with a dash more salt and pepper then spray a few sprays of  1 cal spray on each burger add carefully add into the pan.
6. Using your burger press or spatula, press down on each patty.
7. After a minute or two, flip the burgers and fry again for another minute, pressing them down again into the pan.
8. Remove burgers from the pan and sit on a tray or board to rest for a couple of mins.

1. Using the now-empty frying pan, pop both sides of your brioche bun in to gently toast, but also soak up all the leftover burgers juices!
2. In a small bowl, add the yoghurt and dried mint and stir.
3. Add a generous amount of the mint yoghurt to the base of the buns.
4. Shred your lettuce, slice your tomatoes and add to each bun. 
5. Add two smash patties to each bun, then an extra drizzle of mint yog.
6. Serve with chips or sweet potato fries and enjoy! 

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