Wagyu Cheese Burger W. Burger Sauce, Sweet Potato Fries & Wedge Salad

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

Chop your potatoes (skins on) into fries

Add the fries to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Put the tray[s] in the oven for 25-30 min or until golden and crisp

Peel your shallot[s] and slice off 2 rounds per person and separate the rings

Dice the remaining shallot as finely as you can

Slice your cheddar cheese finely

Wash your lettuce, pat it dry with kitchen paper, then remove 1 outer leaf per person and set aside until serving

Cut the remaining lettuce into 2 wedges per person

Combine half your mayo (you'll use the rest later!) with your mustard ketchup in a small bowl

Add your sliced shallot and ground smoked paprika with 1/3 of your cider vinegar and give everything a good mix up – this is your posh burger sauce

Once the fries have 10-15 min left, heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat

Tip: Cooking for 3 or more? Use 2 pans!

Once hot, add your wagyu burger patty[ies] and press down firmly with a spatula and cook for 5 min, then reduce the heat to medium-high, flip the patty[ies] and cook for a further 5 min or until nicely browned

Meanwhile, add the remaining mayo to a separate small bowl with the remaining cider vinegar and a generous pinch of sugar and pepper

Stir it all together – this is your creamy dressing

Top the patty[ies] with the cheese slices and cook, covered, for a further 3 min or until the cheese has melted and the patty[ies] is cooked through (no pink meat!)

Slice your brioche bun[s] in half (if required!) and put in the oven on top of the fries for 2-3 min or until warmed through