Bacon & blue cheese burgers

• 750gBaby new potatoes
• 3 tbspOlive oil
• 1 tspDried thyme
• 2Red onions
• 1 tbspSugar
• 2 tbspRed wine vinegar
• 500gBeef mince
• 150gBlue Stilton
• 3 tbspMayonnaise
• 8 rashersSmoked back bacon
• 60gRocket
• 4Brioche buns

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 15 minutes, until a knife slides in easily. Drain and leave to steam dry for a few minutes.

   22 min, mostly hands-off

2. 2

   Meanwhile, thinly slice the onions and cook them in 1 tbsp of the oil over a medium-low heat for 15 minutes, stirring now and then, until soft and floppy. Add the sugar and vinegar and cook for 5 minutes more, until sticky and jammy.

   22 min, mostly hands-off

3. 3

   Tip the potatoes onto an oiled tray and squash each one with the bottom of a mug until it splits and flattens. Drizzle with the rest of the oil, scatter over the thyme and some salt, and roast for 30 minutes, until crisp and golden at the edges.

   32 min, mostly hands-off

4. 4

   While the potatoes roast, season the mince well and shape it into 4 patties about 2cm thick. Mash 50g of the Stilton into the mayonnaise with a fork and crumble the rest.

5. 5

   Fry the bacon in a large frying pan over a medium-high heat for 6 to 8 minutes, until crisp, and lift onto kitchen paper. Cook the patties in the bacon fat for 4 to 5 minutes a side, until cooked through with no pink in the middle. Pile the crumbled Stilton on top for the last 2 minutes and cover the pan so it softens.

6. 6

   Toast the buns and spread them with the Stilton mayo. Build each one with rocket, a patty, two rashers of bacon and a spoonful of onion jam. Serve with the potatoes and the rest of the rocket.