Caramelised Onion Lean Burger With Buffalo Sprout Hot Sauce

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

Cut your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

While the chips are cooking, peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and sugar

Reduce the heat to very low and cook the onions, stirring frequently, until ready to serve or until they have softened and caramelised

Meanwhile, season your mince with a generous pinch of salt and pepper

Massage the meat with clean hands for 1 min (this helps them to hold their shape whilst cooking)

Shape the mince into 1 patty per person, then refrigerate until later

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

Heat a separate, large, dry, wide-based pan (preferably non-stick) over a medium heat and add the brioche halves, cut-side down, and cook for 2-3 min or until toasted (save the pan!)

Wash your lettuce, then pat it dry with kitchen paper

Remove 1 outer lettuce leaf per person and set aside for serving

Tear the remaining lettuce into bite-sized pieces

Add the torn lettuce leaves to a bowl and mix with a drizzle of olive oil and season lightly with salt and pepper – this is your crisp lettuce salad

Return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add the burger patty[ies], press down firmly with a spatula and cook for 5 min

Reduce the heat to medium-high, flip the patty[ies] and cook for a further 5 min or until charred and cooked through (no pink meat!)

Tip: Keep pressing the patty[ies] down with a spatula to keep flat

(Doubled your protein? Use 2 pans!)