Put a rack on top of a plate next to your cooker to rest the burgers on.
Next, make the burgers. Get a shallow bowl. Add the mince, the orange zest, 2 tbsp of the tomato chilli relish, the chopped apricots, 2 tsp smoked paprika and ½ tsp salt. Mix enough to combine the ingredients but no longer or you’ll make the burgers tough. Pat it into 2 x 2.5cm thick patties.
Get a frying pan just large enough to hold the burgers comfortably. Add then heat 2 tsp vegetable oil. Fry the burgers for 3 minutes each side, over a medium heat, for medium (63°C). Put the burgers on the rack over the plate to rest for 3–4 minutes.
Add 4 tbsp water to the pan, bring to the boil, and stir to get every last bit of meaty goodness from the pan. Brush the burgers with these pan juices to give them an intense glaze. Put the burger buns cut-sides down in the pan to warm them through slightly.
Start the coleslaw while the burgers cook. Slice the carrot into ribbons with a vegetable peeler. Cut the radishes into thin circles. Slice the pepper lengthways as thinly as you can. If you find it easier, you can grate the carrots and radishes, it’s a little less crunchy, but equally nice. Put the prepared vegetables into a shallow bowl. Mix in 1 tbsp tomato chilli relish, the extra virgin olive oil, lemon zest, lemon juice and mint. Season to taste (use sugar to balance the lemon).
Mix the mayonnaise together with the rest of the tomato chilli relish. Spread the chilli relish mayonnaise across the buns. Make burgers with the patties. Serve the coleslaw on the side.