Balsajo Black Garlic Burger

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes lengthways into wedges (skins on)

Add them to an oven-proof tray, drizzle with 1-2 tbsp vegetable oil - season generously with salt and put them in the oven for 30 min or until crisp

Meanwhile, remove half [all] of the black garlic cloves from the bulb 

Chop the black garlic as finely as you can (it will be squidgy!)

Combine the beef mince and black garlic in a bowl and season generously with salt and pepper 

Tip: you want the black garlic to be evenly distributed throughout the mince 

Massage the mince with clean hands for a minute (this helps them hold their shape whilst cooking) 

Divide and shape the mince into 2 [4] patties (make them slightly larger than the width of the brioche rolls as they shrink when they cook) and put them in the freezer (chilling the meat helps them hold their shape too) until step 7        

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat

Cut the brioche rolls in half 

Once hot, add the brioche cut-side down, and cook for 3 min or until lightly toasted 

Once toasted, set aside until serving and reserve the pan 

Slice the tomato[es] 

Wash the little gem lettuce and remove 2 [4] whole outer leaves and set aside for serving

Cut the little gem[s] in half, lengthways

Return the pan to a high heat, add the lettuce, cut-side down and cook for 2 min, then transfer to serving plates, reserving the pan 

Return the reserved pan to a medium heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the patties and cook for 3 min on one side only

Meanwhile, cut the cheese in half 

Flip the patties and add a piece of cheese to each pattie, cover and cook for a further 2-3 min or until the cheese has started to melt

Meanwhile, combine the Henderson's relish with the mayonnaise and season with salt and pepper - this is your black mayo