Ingredients

• 1 tbsp olive oil
• 1 onion
• finely chopped
• 700g/1lb 9oz good quality beef mince
• 2 red chillies
• finely chopped
• 2 tbsp flatleaf parsley
• roughly chopped
• salt and freshly ground black pepper
• 4 short
• thick slices Monterey Jack cheese (or strong cheddar)
• 4 burger buns
• split in half
• 400ml/14fl oz vegetable oil
• for deep frying
• 2 large baking potatoes
• cut into 5cm/2½in long strips
• 2 sweetcorn
• on the cob
• 50g/2oz butter
• 2 red chillies
• finely chopped
• ½ lime
• juice only
• 2 Little Gem lettuces
• leaves separated
• 2 tomatoes
• thickly sliced

Directions

• For the burger
• heat a frying pan until hot
• add the olive oil and onion and cook until the onion is softened
• but not coloured. Remove from the heat and allow to cool slightly.
• Place the beef mince
• chillies
• flatleaf parsley
• salt and freshly ground black pepper and cooled cooked onion into a large bowl and mix thoroughly.
• Divide the mixture into four equal portions. Wrap each portion of burger mixture around a piece of the cheese and mould to form a burger shape. Be careful that no cheese is exposed.
• Heat a griddle pan until hot
• add the burgers and cook for 4-6 minutes on each side
• or until the meat is just cooked through. Remove from the pan and leave to rest in a warm place for 2-3 minutes.
• Meanwhile
• place the burger buns cut side-down onto the griddle pan and toast for one minute
• until hot.
• For the skinny fries
• heat the oil in a deep heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Add the potato strips to the oil in batches and fry for 3-4 minutes
• or until golden-brown and crisp. Remove with a slotted spoon and drain onto kitchen paper.
• For the chilli sweetcorn relish
• bring a large pan of salted water to the boil. Add the corn on the cobs and boil for 7-8 minutes
• or until tender.
• Drain the corn on the cobs and allow to cool slightly. Once cool enough to handle
• slice the kernels off the cob into a bowl.
• Add the butter and chilli and mix well until the butter has melted. Sprinkle with lime juice and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the bottom half of each bun onto a plate. Top each with some Little Gem leaves and a couple of tomato slices
• then add a burger. Top each burger with the other half of the bun.
• Place a handful of fries alongside and finish with a spoonful of the chilli sweetcorn relish.