Lamb burger with olive and minced lamb stuffing on a brioche bun

Thaw the frozen brioche dough in the fridge overnight, then let it come to room temperature and double in size.

Portion the dough at around four ounces per bun and roll each into a smooth ball on parchment paper.

Let the balls double in size, about an hour.

Combine both risen balls into one larger ball for a bigger bun.

Brush the bun with two coats of egg beaten with water.

Bake on the middle rack.

Thump the bottom of the loaf for a hollow sound.

Simmer twelve pitted kalamata olives in 700 millilitres of water for 10 minutes, then chop them while hot.

Soak the homemade breadcrumbs in beef stock, then strain and squeeze them dry.

Melt butter in a pan and cook three ounces of chopped onions until browned.

Combine four ounces of minced lamb, the chopped olives, the soaked breadcrumbs, the cooked onions, one egg, salt, pepper, allspice, minced garlic, chopped parsley and chopped basil.

Mix three parts minced lamb to one part stuffing, with more salt and pepper.

Form into patties three quarters of an inch thick and dust with flour.

Heat oil and butter in a cast iron over medium high until the butter foam subsides.

Fry around two to three minutes per side, basting, to 135 to 140F internal and browned both sides.

Build: tzatziki on both cheeks of the bun, cucumber, tomato slices, red onion, the patty and crumbled feta.