Classic Cheese Burger

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into wedges. Add the wedges to a large baking tray with a drizzle of vegetable oil. Toss the wedges in the oil until fully coated. Bake for 30 min or until crisp. Once crisp, season with a generous pinch of salt and the smoked paprika. Bake for 5 min further.

Meanwhile, add the beef mince, salt and garlic onion powder to a bowl. With clean hands, knead the mixture until fully combined. Divide into 4 equal pieces and roll into balls. Place the balls between two sheets of baking paper and roll them into flat patties with a rolling pin (see pro tip!). Refrigerate.

Slice the tomatoes. Very finely chop the chives.

In a bowl, combine the mayonnaise, ketchup, chopped chives and Dijon mustard with a pinch of salt - this is your burger sauce.

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the patties and fry for 3 min on each side or until browned and cooked through. Once browned, top with the grated cheddar, cover with a lid and cook for 1 min further or until the cheese has melted. Once melted, sprinkle with the crispy onions.

Meanwhile, place the burger buns in the hot oven for 3-4 min or until warmed through. Load the warmed burger buns with a handful of crispy lettuce, the sliced tomatoes, burger patties and burger sauce. Serve the wedges to the side, along with any leftover sauce and lettuce.