Smoked Cheese Burger

In a bowl mix together the beef mince, the garlic salt, half the tomato ketchup, the dried oregano and a few grinds of black pepper.

Divide your beef mixture into equal portions, one per person, and then, with your hands, form into burger patties roughly 1½cm thick. Slice the smoked cheese into rounds.

Once your sweet potato is almost ready, split each brioche bun in half. Put a frying pan on medium-high heat and toast each bun for 2 mins on each side then remove. Tip: You could use your toaster but whatever happens don’t let them burn!

In the same frying pan, heat a splash of olive oil on medium-high heat. Once hot, gently add in your burger patties and cook for 5-6 mins on each side, or until the meat is fully cooked with no pink bits remaining. Whilst you are cooking the second side, lay your smoked cheese on top (of the cooked side!) for the last minute so that it melts.

Meanwhile, thinly slice the tomato. Toss the rocket in a little drizzle of olive oil with a small pinch of salt and pepper.