Aussie-Style Pork & Beef Cheeseburger With Beetroot Slaw

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

Cut your potatoes (skins on) into fries

Drain your beetroot in a sieve, slice a few rounds per person and reserve the remainder

Add the fries and sliced beetroot to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper and put the tray[s] in the oven for 20-25 min or until golden and crisp

Grate the remaining beetroot, then return to the sieve and drain over the sink, squeezing out any excess liquid

Top, tail and grate your carrot[s]

Slice your cheddar cheese finely

Slice your brioche bun[s] in half (if required)

Add your pork & beef mince to a medium bowl with your soy sauce and a pinch of salt and pepper

Give everything a good mix up until fully combined (clean hands is the best way!) and shape into 1 patty per person

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat and once hot, add the patty[ies], press down firmly with a spatula and cook for 5 min (cooking for 5? You may need to do this in batches!)

Flip the patty[ies] and reduce the heat to medium-high and cook for a further 2-3 min or until browned on both sides

Top with the sliced cheese, cover with a lid and cook for a final 2-3 min or until cooked through (no pink meat!) and the cheese has melted – this is your cheeseburger

Tip: Once cooked, finish the patty[ies] on the BBQ for an extra sizzle!

While the burger is cooking, add the grated beetroot and carrot to a bowl with half your mayo (you'll use the rest later!)

Add your white wine vinegar, 1/2 tsp [3/4 tsp] [1 tsp] sugar and a pinch of salt and pepper

Give everything a good mix up – this is your beetroot & carrot slaw

Add the brioche bun[s], cut-side up to the tray[s] with the fries and return to the oven for a final 2-3 min or until warmed through