The Belgian Hellmann's Mayo & Chips Beef Burger

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

Boil a full kettle

Cut the potatoes (skins on) into chunky chips

Add the chunky chips to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 6-8 min or until part-cooked

Meanwhile, add the shredded red cabbage to a large bowl with half the cider vinegar (you'll use the rest later!), a pinch of salt and a pinch of sugar and give everything a good mix up

Set aside until serving – this is your pickled red cabbage

Once done, drain and lay the chips flat on a baking tray to steam dry

Tip: For extra crispy chips, carefully shake them around in the colander to fluff up the edges a little before baking

Once the chips have dried, add a generous drizzle of vegetable oil to the chips and season with a generous pinch of salt then give everything a good mix up

Put the tray in the oven and cook for 25-30 min or until golden and crispy, turning once halfway through

Whilst the chips are cooking, combine the mayo with the tomato paste, dried oregano, ground paprika and remaining cider vinegar

Season with a pinch of salt and pepper – this is your Belgian Hellmann's mayo

Cut the brioche buns in half

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

Once hot, add the sliced brioche buns, cut-side down, and cook for 3-4 min or until lightly toasted

Once done, set aside until serving

Season the beef mince with a generous pinch of salt and pepper

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

Divide the mince into 2 [4], then shape into patties

Return the pan to a medium-high heat

Once hot, add the patties and cook them for 5-6 min on each side or until they're cooked through