Pub cheeseburgers & chunky chips

• 1kgPotatoes
• 3 tbspVegetable oil
• 500gBeef mince
• 1 tspWorcestershire sauce
• 4 tbspMayonnaise
• 2 tbspTomato ketchup
• 100gGherkins
• 1Little gem lettuce
• 100gMature cheddar, sliced
• 4Brioche buns

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Cut the potatoes into chips about 1.5cm thick, skins on. Rinse them in cold water and dry them well in a clean tea towel, then toss with 2 tbsp of the oil and a good pinch of salt on your largest tray. Use two trays if they are crowded.

2. 2

   Roast for 20 minutes.

   20 min, mostly hands-off

3. 3

   Meanwhile, mix the mince with the Worcestershire sauce, 1 tsp salt and plenty of pepper, without overworking it. Shape into 4 patties about 2cm thick and a little wider than the buns, and press a shallow dimple into the middle of each with your thumb.

4. 4

   For the burger sauce, finely chop 3 of the gherkins and stir them into the mayonnaise and ketchup with 1 tsp of the vinegar from the jar. Slice the rest of the gherkins, separate the lettuce leaves and slice the cheese.

5. 5

   Turn the chips and roast for 15 to 20 minutes more, until golden and crisp.

   20 min, mostly hands-off

6. 6

   Meanwhile, heat the rest of the oil in a large frying pan over a medium-high heat and toast the cut sides of the buns for a minute. Fry the patties for 4 to 5 minutes a side, until well browned and cooked through with no pink in the middle. Lay the cheese on for the last 2 minutes and cover the pan so it melts. Leave them to rest while the chips finish.

7. 7

   Spread the buns with burger sauce and build each one with lettuce, a cheesy patty and some gherkin slices. Serve with the chips and the rest of the sauce for dipping.