Merguez smash burger with harissa sauce

Method

1. Begin by making the chilli burger sauce. Finely chop the chillies and mix in a bowl with the mayonnaise, mustard and harissa and set aside.
2. Put the mince in a bowl and sprinkle over the spices and salt, then mix well to combine. Divide the mixture into 8 even balls. Put a large frying pan over a high heat with a dash of oil and, once smoking hot, add 2-4 balls (depending on the size of your frying pan). Press down on each ball with a spatula to flatten into roughly round, thin burger patties. Pressing them down as they cook will give you crispy edges and speed up the cooking process. After a minute or so, flip the burgers and add the cheese slices and a dash of water to the pan, then cover with a lid. This will create steam in the pan to help melt the cheese quickly while keeping the burgers moist.
3. Meanwhile, toast the buns and spread both cut sides with the chilli burger sauce. Remove the lid from the pan and put 2 burgers on each bun base, cheese-side up. Top with a sun-dried tomato, the other half of the bun, then wrap in foil. Leave to rest for a couple of minutes before eating. As the burgers rest, the cheese will melt into the bread and burger sauce, melding the layers together.