American Plant-Based Cheezeburger With Sweet Potato Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Cut your potato[es] (skins on) into wedges, then add them to a large baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until the wedges are golden and starting to crisp

While the wedges are cooking, slice your cucumber in half lengthways, then slice the halves into wedges

Add your red wine vinegar, yellow mustard seeds, 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar, a splash of boiled water and a pinch of salt to a bowl and stir until dissolved

Add the cucumber wedges to the bowl and give everything a good mix up, then set aside – these are your quick-pickled cucumber wedges

Tip: Give the cucumber the occasional shake while pickling

Line a separate baking tray with tin foil

Add your meat-free patty[ies] to one side of the lined tray and put the tray in the oven for 10-12 min or until cooked through

Meanwhile, combine your vegan mayo, ketchup and mustard ketchup in a small bowl – this is your special sauce

Once the meat-free patty[ies] have cooked through, remove the tray from the oven and top each patty with a cheese flavour slice – this is your cheezy meat-free patty

Slice your brioche bun[s] in half and add them the other side of the tray

Return the tray to the oven for 3-4 min or until the cheese flavour slice has melted and the plant-based brioche is warmed through

Tip: Cooking for 3 or more? Use 2 trays!

Drain the quick-pickled cucumber wedges and discard the liquid