Cheesy Tuna Burger & Sweet Potato Fries

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Grate the cheddar cheese 

Drain the tuna

Add the grated cheese, panko breadcrumbs, drained tuna and egg[s] to a large bowl with a generous pinch of salt and pepper 

Knead the tuna mix with clean hands for 1 min or until smooth

Divide the tuna mix into 2 [4] and shape into patties and refrigerate until later

Put the patties in the freezer to firm up

Tip: if the mixture is too wet, add some flour

Cut the sweet potatoes (skins on) into chips

Add the chips to a large baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up 

Put the tray in the oven for 25-30 min or until the chips are golden and starting to crisp

Meanwhile, peel and slice the shallot[s] finely

Combine the red wine vinegar and 1 tsp [2 tsp] sugar in a small bowl 

Once the sugar has dissolved, add the sliced shallot and set aside – this is your pickled shallot

Combine the mayonnaise, ketchup and Dijon mustard in a small bowl and season with salt and pepper – this is your burger sauce

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

Tear the remaining leaves into bite-sized pieces

Add the torn leaves to a bowl with 1-2 tbsp olive oil, a pinch of salt & pepper & give everything a good mix 

Heat a large, wide-based pan (preferably non-stick) 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, transfer them to a plate and reserve the pan

Return the pan to a medium heat with a generous drizzle of vegetable oil

Once hot, add the chilled patties and cook them for 2 min on each side or until they're lightly browned