Lighter Bunless American Turkey Cheeseburger

Preheat the oven to 200°C/ 180°C (fan)/ gas 7

Boil half a kettle

Cut the potatoes (skins on) into wedges, then add them to a large baking tray with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 25-30 min or until the wedges are golden and starting to crisp

Meanwhile, top, tail, then slice the cucumber as finely as you can

Add the red wine vinegar, yellow mustard seeds, a pinch of sugar, a splash of boiled water and a pinch of salt to a bowl and stir until dissolved

Add the sliced cucumber to the bowl and give everything a good mix up, then set aside – this is your quick-pickled cucumber

Tip: Give the cucumber an occasional shake while pickling

Add the turkey mince and soy sauce to a large bowl with a generous pinch of pepper

Knead thoroughly until fully combined (kneading the patties for longer will make them more tender!)

Shape into 2 [4] burger patties

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

Once hot, add the burger patties to the pan and cook for 3-4 min on each side or until cooked through

Tip: Push the patties down with a spatula for even cooking

Meanwhile, grate the cheddar cheese

Combine the mayo, ketchup and mustard ketchup in a small bowl – this is your burger sauce

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

Peel and finely slice the shallot[s]

Add the shredded lettuce and sliced shallot to the bowl of quick-pickled cucumber and gently mix everything together

Drain the excess liquid then add a drizzle of olive oil and give it another mix – this is your salad

Once cooked, top the burger patties evenly with the grated cheese and continue to cook, covered, for 1-2 min further or until the cheese has melted – these are your turkey cheeseburgers