Smash burgers & oven wedges

• 500gBeef mince
• 4Brioche buns
• 80gMature cheddar, thinly sliced
• 1kgPotatoes
• 1Little gem lettuce
• 1Red onion
• 3 tbspMayonnaise
• 1 tspDijon mustard
• 1 tspSmoked paprika
• 2 tbspOlive oil

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Cut the potatoes into chunky wedges, skins on. Toss them on a large tray with the oil, paprika and a good pinch of salt, and spread them out in one layer.

2. 2

   Roast for 25 minutes.

   25 min, mostly hands-off

3. 3

   Meanwhile, stir the mustard into the mayonnaise. Thinly slice the onion, pull apart the lettuce leaves and slice the cheese. Roll the mince into 8 loose balls without squeezing, and season them well.

4. 4

   Turn the wedges and roast for 10 minutes more, until golden and crisp at the edges.

   10 min, mostly hands-off

5. 5

   Meanwhile, get a large heavy frying pan smoking hot. Toast the cut sides of the buns for a minute and set aside. Add 4 balls, smash each one flat and thin with a sturdy spatula, and cook for 2 minutes until the edges are brown and lacy. Flip, lay cheese on each, and give them 1 minute more. Repeat with the rest.

6. 6

   Spread the buns with the mustard mayo and build each burger with lettuce, two cheesy patties and some onion. Serve with the wedges.