Super Cheesy Beef Burger and Chips

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the oven is hot, roast the chips 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, then remove from the oven. Set aside - the cheese will become crisp as it cools.
Meanwhile, in another medium bowl, add the cider vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper, mix together, then set the dressing 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.
Meanwhile, grate the Cheddar. Halve the baby plum tomatoes and add them to the dressing.

Pop a medium saucepan on medium-high heat with the creme fraiche. Bring to the boil, then reduce the heat to low.
Add the Cheddar, stirring continuously, until fully melted and smooth, 2-4 mins.
Remove from the heat and season to taste with salt and pepper. Add a splash of water if it's a little too thick.
Halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.