Mix the minced lamb with the herbs, mustard, chilli, sun-dried tomatoes and seasoning. Form into 6 burgers without pressing the meat too much in your hands. Chill in the fridge until ready to cook.

Make the mayonnaise by combining all the ingredients in a bowl – taste and adjust the seasoning.

Fry or grill the burgers over a really high heat until done how you like them (if you’re barbecuing, you want the coals to be white hot). I tend to find that 4 minutes on each side is about right. Cook the halloumi at the same time as the meat – in the same pan if you can.

To assemble, put a generous dollop of mayonnaise on the base of a bun, then add a burger, some spinach leaves (the contact with the hot meat will wilt them perfectly), the onion rings and grilled cheese. Finish off with another dollop of mayonnaise. If you have any tomato and sweet chilli jam, this is definitely a good time to use it.