French-Style Bacon Beef Burger With Onion Gravy & Dijon Mayo

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

Peel and finely slice your brown onion[s]

Heat a pot over a low heat with a drizzle of vegetable oil and once hot, add the sliced onion, your dried thyme, a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 20-25 min, stirring frequently, or until the onion has softened and caramelised – these are your caramelised onions

While the onions are caramelising, slice your potatoes (skins on) into thin discs, then slice each potato disc into matchsticks

Add the potato matchsticks 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 – these are your matchstick fries

Boil half a kettle

Combine your mince in a bowl with a pinch of salt and pepper

Give everything a good mix up until thoroughly combined (clean hands are the best way!)

Shape into 1 patty per person

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

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

Set aside until serving, reserve the pan

Meanwhile, add your smoked streaky bacon to a separate baking paper-lined baking tray (or two!) and put the tray[s] in the oven for 12-15 min or until golden and crispy

Once caramelised, reserve half the caramelised onions in a bowl and set aside (you'll use these later!)

Return the remaining caramelised onions in the pot to the heat with 2 tsp [3 tsp] [4 tsp] flour and cook for 1 min

Add your beef stock mix and 250ml [325ml] [425ml] boiled water and cook for 4-5 min or until the sauce thickens to a gravy-like consistency – this is your onion gravy

Return the reserved pan to a high heat

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

Flip the patty[ies] and reduce the heat to medium-high and cook for 5 min further until cooked through and charred (no pink meat!)

Tip: Cooking for 5? You may need to do this in batches!

Meanwhile, grate your cheddar cheese and wash your salad, then pat dry with kitchen paper

Once browned, top the patty[ies] with the reserved caramelised onions and grated cheese

Cook, covered, for 3-4 min further, until the cheese has melted – these are your cheesy patty[ies]

Combine your Dijon mustard (not a fan of mustard? Just add a little!) and your mayo in a bowl – this is your Dijon mustard mayo