Lamb smashburger in pita

Cut the onion in half and put it back together; oil the onion and Fresno peppers lightly.

Grill the vegetables on a sprayed grill, turning, until charred and striped and softened; leave the pepper skins on.

Mix mayo, garlic paste, parsley, salt, pepper and granulated garlic, a squeeze of lemon juice and a little olive oil for the garlic aioli.

Season the ground lamb with cumin, red pepper flake, salt, pepper and a little olive oil; mix by hand in a glove and set aside.

Warm the store-bought pita on the grill, turning every 20 to 30 seconds for a couple of minutes, until warm and pliable.

Cut across the pita off-centre, one big side and one small, and open a pocket; return it to the grill just before stuffing.

Cut the grilled Fresnos into pieces, cut the onion rough, and slice a few pickles.

Heat the smashing surface with the lid on until very hot; add oil in the middle and spread it.

Put down a big piece of the lamb, cover with parchment, smash, and pull the parchment off; sear one side only and add a little more salt and pepper.

Scatter white cheddar on top, loosen and fold one side over the top; cook about a minute, flip, another minute, to medium rare.

Spread a big amount of aioli inside the pita pocket, nestle in the lamb, then fill with onion, Fresnos and pickle slices.