Recipe Method

• To make the pickles, slice the cucumber into thick slices, season with salt and leave to sit for 10 minutes. Pat the cucumber dry before adding a splash of vinegar and 1tsp sugar, mix and leave in the fridge until serving.
• Preheat the oven to 200˚C.
• Slice the potatoes into wedges, add to a bowl of cold water for 10 minutes, strain and pat dry.
• Add the wedges to a baking paper lined baking tray. Season with paprika, cayenne, garlic, salt, pepper, 1/2 tsp flour and oil. Roast for 45 minutes – 1 hour.
• Slice the lettuce and tomato, season the tomato with salt and pepper.
• Slice the onion as thinly as possible.
• Portion the beef mince into 4 balls, add some salt and pepper to a plate and roll each ball in the seasoning.
• Bring a large frying pan to a high heat. Toast your buns in this pan before adding cooking the burgers.
• When the buns are toasted, remove and add a splash of oil to the pan.
• Add each ball to the pan, top with sliced onions and then ‘smash’ the burgers by firmly pressing them down with the base of a saucepan. Cook for at least 2 minutes to allow them to crisp up and colour nicely. Flip the burgers, top with cheese, season with pepper and then add a lid over the frying pan to allow the cheese to melt.
• Stack the burgers, remove from the pan and set aside whilst you plate up.
• Season the wedges and add to a bowl.
• Pour some Heatroot onto the burger buns, spread with the back of a spoon. Top with lettuce, tomato, then the burgers and finally a few pickles.
• Serve and enjoy!