Homemade ketchup and lamb burgers

Method

1 To make the ketchup, heat the oil in a heavy-based saucepan over a medium heat and stir-fry the garlic for 1min. Tip in the tomatoes and add the sugar and vinegar. Season to taste. Bring to the boil, then simmer, uncovered, for 20min until reduced and thick, stirring occasionally. Leave to cool, then chill in the fridge until ready to use.

2 To make the lamb burgers, heat 2tbsp oil in a frying pan over a medium heat and cook the onion until soft and golden. Transfer to a bowl and leave to cool. Add the lamb, courgette, breadcrumbs, egg, rosemary and seasoning; mix with your hands. Shape into six flat patties, then firm up in the fridge for at least 30min.

3 Heat the remaining 1tbsp oil in a non-stick frying pan over a medium to high heat and cook the burgers for 3-4min on each side until cooked through. Serve on toasted buns with cheese and lettuce, topped with a large dollop of ketchup.