Irish-Style Pork & Beef Burger With Champ-Inspired Loaded Fries

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

Cut your potatoes (skins on) into fries

Add the fries to a baking paper-lined 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 an initial 20 min or until golden and crisp

Meanwhile, combine your pork & beef mince in a bowl with a generous pinch of salt and pepper

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

Shape into 1 patty per person

Trim, then slice your spring onion[s]

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Grate your cheddar cheese

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

Once hot, add your brioche halves to the pan, cut-side down, and cook for 2-3 min or until toasted and charred

Once toasted, transfer to a plate and set aside until serving, reserve the pan

Return the reserved pan to a high heat, then once hot, add the burger patty[ies], press down firmly with a spatula and cook for 5 min on one side or until browned

Once browned, turn the heat down to medium-high and flip the burger patty[ies], then top with half the grated cheese (you'll use the rest later!) and cook, covered, for 5 min further or until the cheese has melted and the patty is cooked through (no pink meat!) – this is your cheesy pork & beef burger patty[ies]

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

Once the fries have had an initial 20 min, remove the tray[s] from the oven and shape the chips into 1 pile per person

Top with the sliced spring onion and remaining grated cheese, then return the tray[s] back in the oven for a further 5-6 min or until the cheese has melted – these are your champ-inspired loaded fries