Mint and lamb are a winning combination - serve your burgers in open sandwich style to prevent the crème fraiche down the front of the sundress fiasco.

Method

1 Split the ciabatta rolls, brush the inside with olive oil and place brushed side up under the grill until golden - or brushed side down onto the barbecue. Grill the burgers to cooked.

2 Crush the garlic clove and press with the flat of your knife to reduce it to a creamy pulp, combine it with the crème fraiche, chopped chilli and mint. Serve open ciabatta bun with burger, mint crème fraiche and green salad.