Chipotle Cheese Burger

Preheat the oven to 200°C/180°C fan. Slice the sweet potatoes (skins on) into fries. Add them to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until coated. Place the tray in the oven and roast for 30 min or until golden and crisp.

Meanwhile, peel and grate the carrot. Trim and finely slice the spring onion. Finely shred the white cabbage.

Add the grated carrot, sliced spring onion and white cabbage to a bowl with a pinch of salt. Squeeze the juice of the lime into the bowl and mix everything up. In a second bowl, combine the mayonnaise and chipotle powder (spicy!) with a pinch of salt. Set both aside.

Combine the beef mince, garlic powder, soy sauce and salt with the panko bread crumbs. With clean hands, knead the meat mixture until soft and fully combined (see pro tip). Shape the mixture into patties.

Heat a drizzle of oil in a pan over a medium heat. Fry the patties for 5 min on each side until browned and cooked through. Once browned, top with the grated cheddar cheese, cover with a lid and cook for 2 min further or until the cheese has melted.

Load your burger buns with the limey slaw, the cheese patties and the chipotle mayo. Serve the sweet potato fries to the side along with any leftover mayo and slaw.