First of all for the "twist" - add the chopped onions and bacon to a pan and fly until caramalised then turn off the heat put aside until later (this is the "jam twist")
Step 2
Now with the minced beef, put into a bowl and season with freshly ground salt and pepper and mix in then shape the beef into two reasonably sized patties
Step 3
One this is done then take the patties out of the bowl and put on board and smear one side of the burgers with the Dijon mustard
Step 4
Heat a fry pan with a small amount of oil and let it come to a high heat and then put the two burgers in the pan Dijon side up
Step 5
Cook for a few mins or until you like them cooked then flip over and fry the other side and when nearly cooked add the slices of cheese on top to slowly melt
Step 6
Whilst the burgers are cooking toast the burger buns and once the burgers have cooked just let them rest for a min whilst you prep the rest of the dish
Step 7
To make the "secret" sauce - mix 2 tablespoons of mayo and ketchup and add just a little pint of chilli powder to give it a "kick"
Step 8
Take the toasted buns and on the bottom bun of each spoon over some "secret sauce" and some caramalised onion and bacon "jam twist" 😎
Step 9
Then add some sliced pickled gherkins on top of the bottom bun and "jam twist".
Step 10
Add the burger on top and then the top bun then voila!
Step 11
Either eat on its own for with a salad and chunky chips! Enjoy!
Rub the lamb with half of the olive oil, season it with the salt & pepper and rub the thyme over the surface of the lamb, then let the lamb sit for an hour to absorb the flavours.
Step 2
Now peel and cut the potatoes into slices about 1cm thick and place on the bottom of the roasting tin. Then slice the onions and mix them with the potatoes and peel the whole garlic cloves but leave them whole and add to the potatoes and onions.
Step 3
Then put the white wine, water, wine vinegar and lemon juice into a pan and bring to the boil.
Step 4
Next make some slits in the leg of lamb and put the slices of garlic into them and then rub the lamb with the rest of the olive oil.
Step 5
Place the lamb on top of the potatoes, onions and garlic and pour about half the liquid that you brought to the boil the liquid over the meat.
Step 6
Place in a preheated oven at 230ºC/450ºF/gas mark 8 for 15 minutes. Then turn the heat down to 190ºC/375ºF/gas mark 5 and continue to roast it.
Step 7
Baste with the remaining liquid from time to time.
Step 8
NOTE: If the potatoes soak up too much of the liquid make some more as in Step 3.
Step 9
For the cooking time allow 15 minutes per 1lb if you like your lamb pink and 25 minutes per 1lb if you like it well done.
Which by the way is the manner that the Spanish like to eat it!
Step 10
Once roasted, serve along with the potato and onions that is cooked with it but you might want to serve it with some roast potatoes and veggies of your choice.
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