Melt in the Middle Beef Burgers and Fries

Meanwhile, peel and grate the garlic (or use a garlic press). Cut the Cheddar in half widthways. Keep one chunk of cheese per person aside, then grate the rest. 

In a large bowl, combine half the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper, then mix together with your hands. 

Roll the mince into even-sized balls. Shape into 2cm thick burgers around a chunk of cheese, ensuring they’re well sealed, 1 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

After the chips have cooked for 10 mins, pop the burgers onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

When the chips have 5 mins left, scatter over the remaining garlic and toss together. Return to the oven for the last 5 mins.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice. Halve the baby plum tomatoes.

In a small bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set the dressing aside.

Chop half the bacon rashers widthways into 1cm wide strips (use scissors if easier).

When everything's nearly ready, place the grated cheese on top of the burgers and bake until the cheese is melted, 3-4 mins.

Halve the burger buns and pop into your oven to warm through, 2-3 mins.

Add the baby gem and tomatoes to the dressing and toss together.