Cheesemas Beef Burger and Truffle Chips

Add the beef mince to the bowl. Season with salt (see ingredients for amount) and pepper then mix together with your hands. Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince. When the oven is hot, roast the potatoes on the top shelf until golden, 25-30 mins. Turn halfway through.

Sprinkle the hard Italian style cheese into even circles (about the size of the buns, 1 per person) onto a baking tray lined with greaseproof paper. Bake on the middle shelf until the cheese is golden and crisp around the edges, 8-10 mins. Remove from the oven and set aside - the cheese will become crisp as it cools. Meanwhile, in another medium bowl, add the remaining cranberries, red wine vinegar and olive oil for the dressing (see ingredients for amount). Season with salt and pepper, mix together then set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle. TIP: The burgers will shrink a little during cooking. As the burgers cook, grate the Cheddar.

Pop a medium saucepan on medium-high heat. Add the creme fraiche and bring to the boil. Reduce the heat to low and add the Cheddar, stirring continuously until fully melted and smooth, 2-4 mins. Take off the heat and season to taste with salt and pepper. TIP: Add a splash of water if too thick. Cut the burger buns in half and pop into the oven to warm for 2-3 mins. When the chips are done, sprinkle with truffle zest and toss to coat.