Scroll to the bottom of the page to watch Nerys prepare this meal.

For a different cheese burger add about 75g of Caerphilly cheese, cubed and mix in with the meat.

Serves: 4  Prep: 10 minutes  Cook: 15 minutes


500g  lamb mince
½ small onion, finely diced
50g breadcrumbs
1 Welsh free range egg
1 tsp laverbread
1 tsp Halen Môn sea salt
2 tbsp fresh mint, chopped or 1 tbsp dried mint

For the relish
200ml Greek yoghurt
2 plum tomatoes, diced
1 lemon, zested
2 tbsp fresh mint, chopped
2 spring onions, sliced
1 garlic clove, crushed
2 tsp white wine vinegar
1 tbsp olive oil

To serve
Bread, toasted or griddled
Lettuce leaves, slices of tomato and cucumber


Place the mince in a large bowl and add the onion, breadcrumbs, laverbread, egg, salt and the mint and mix well. Divide into four and form into burgers. Refrigerate until ready to cook.

Heat a frying or pan or griddle and fry on a medium heat for about 3-4 minutes on each side, or until cooked through.

Meanwhile mix the yoghurt, tomatoes, lemon, mint, spring onions, garlic, vinegar and oil. Season with salt and pepper.