Smoked Cheese Burger with Sweet Potato Wedges

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

Divide the mixture into two equal portions and then gently form into burger patties roughly 1½cm thick. Tip: It is important that you press the meat together firmly enough to make it stick, yet not so firmly that it becomes densely packed, as this will give a tough texture.

Once your sweet potatoes are almost ready, split the brioche buns in half. Put a frying pan on medium-high heat. Toast the brioche buns 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 1 tbsp of olive oil on medium-high heat. Once hot, gently add in your 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 of the burger, grate the smoked cheese on top (of the cooked side!) for the last minute so that it melts.

Meanwhile, thinly slice the tomatoes.

Toss the rocket in a little drizzle of olive oil with a small pinch of salt and pepper.