Umami Burger with Rustic Chips

LH: In a bowl mix together the beef mince with the remaining garlic salt, half the ketchup and a few grinds of black pepper.

Divide the mixture into four equal portions and then gently form into burger patties roughly 1½ cm 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 the potatoes are almost ready, split the buns in half. Put a frying pan on medium-high heat. Toast the 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 the patties and cook for 3-4 mins on each side, turning only once. Tip:We love dribble-down-your-chin medium/rare which takes around 3 mins on each side but cook them for a little longer if you like.

Whilst you are cooking the second side of the burger, grate the cheese on top (of the cooked side!) for the last minute so that it melts. Thinly slice the tomatoes.

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