XL Bacon Cheeseburger and Handcut Chips

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, BBQ sauce, 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 2cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto a baking tray.

Bake on the middle shelf until cooked through, 18-20 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, grate the cheese.

When the burgers have 4 mins left, carefully place the cheese on top of the burgers and return to the oven to melt, 4-5 mins.

While the burgers are baking, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. 

Remove the pan from the heat, then set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, halve the burger buns.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

In a medium bowl, combine the cucumber with the cider vinegar and mustard (add less if you'd prefer). Season with salt, pepper and the sugar (see pantry for amount). Mix well, then set aside.

A few mins before the chips and burgers are ready, pop the burger buns into the oven to warm through, 2-3 mins.