Ultimate Bacon Cheeseburger and Chips

Put the breadcrumbs and water (see ingredients for amount) into a large bowl, then mix to combine. Add the beef mince. Season with the salt for the burgers (see ingredients for amount) and pepper then mix together with your hands. Roll the mince 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.

Heat a drizzle of oil in a large frying pan on medium-high heat. 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. TIP: Do not discard the fat.

Pop the bacon frying pan back 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. When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid (or foil) then set aside, off the heat, for 3-4 mins for the cheese to melt.

Meanwhile, trim the baby gem. Reserve 1 leaf per burger, then halve the rest lengthways and thinly slice widthways. Chop half the tomatoes into slices and the rest into 1cm pieces. Halve the burger buns. Pop onto a baking tray and into your oven to warm through, 2-3 mins. Just before serving, pop the French dressing into a medium bowl with the baby gem and chopped tomatoes. Toss together.