Naked Cheese Burger

Pop the sweet potato wedges on a large, low-sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary - you want the potatoes nicely spread out.

Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the shallot and season with salt and pepper and cook, stirring regularly, until soft and caramelised, 6-7 mins. Add half the balsamic vinegar with a pinch of sugar (if you have some) and cook for 1 minute until the liquid has evaporated and the onions look glossy. Transfer to a small bowl and set aside.

Meanwhile, pop the dried Italian herbs into a large bowl. Add the breadcrumbs and water (see ingredients for amount). Season with salt and pepper, mix, then add the beef mince. Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person. IMPORTANT: Wash your hands after handling raw meat.

Wipe out the pan used for the shallot, heat a splash of oil over 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 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. When the burgers are cooked, remove the pan from the heat, sprinkle the cheese on the burgers, cover with a lid or foil and leave to rest for a few mins. The cheese will melt as the burgers rest.