Gluten Free Goats' Cheese & Caramelised Onion Beef Burger

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

Cut your potatoes (skins on) into fries and add them to a baking tray with a drizzle of vegetable oil

Strip your rosemary leaves from their stems then chop them as finely as possible, discard the stems

Sprinkle the chopped rosemary over the fries with a pinch of salt and a grind of black pepper and mix it all together

Put the tray in the oven for 20-25 min or until crisp, golden and cooked through – these are your rosemary fries

While the fries are cooking, peel and finely dice half your brown onion[s] and set aside for later

Finely slice the remaining onion

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

Once hot, add the sliced onion with half of your balsamic vinegar (you'll use the rest later!), a pinch of salt and a generous pinch of sugar

Reduce the heat to very low and cook the onion until they have softened and caramelised

While the onion is cooking, combine your beef mince with the diced onion and a generous pinch of salt and pepper in a bowl

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

Divide the mince and shape into 1 patty per person

Once the chips have been in for 15-20 min, heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a high heat

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

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

Meanwhile, slice your gluten free brioche buns in half and put them in the oven for 2-3 min or until warmed through

Once browned, flip the beef patty[ies] and crumble your goats' cheese over them

Cover and reduce the heat to medium-high then cook for 5 min further until cooked through and charred (no pink meat!) – this is your cheesy patty[ies]

Wash your salad, then pat it dry with kitchen paper