Ingredients

• 4g smoked paprika
• 2g cayenne pepper
• 6g ginger powder
• 4g garlic powder
• 1g ground black pepper
• 11g onion salt
• 7g ground turmeric
• 6g extra hot chilli powder
• 1g ground uda pods (also known as selim pepper)
• 1 large egg yolk
• 4 tsp suya spice (see above)
• 2 tsp fresh lemon juice
• 125ml/4fl oz rapeseed oil
• 1-2 tsp just-boiled water
• 75g/2½oz peeled and deseeded watermelon
• cut into 1cm/½in cubes
• 75g/2½oz cucumber
• cut into 1cm/½in cubes
• 75g/2½oz feta cheese
• cut into 1cm/½in cubes
• 1 tbsp finely chopped fresh curly leaf parsley
• large pinch nigella seeds
• toasted
• 200g/7oz purple sweet potato (see tip)
• 200g/7oz sweet potato
• vegetable oil
• for deep frying
• 1 medium red onion
• cut into rings
• 2 tbsp olive oil
• for frying
• 1 tsp golden caster sugar
• 2 x 125g/4½oz beef fillet steaks
• ½ tsp coarsely ground black pepper
• 2 white ciabatta rolls
• cut in half
• 2 tbsp ‘suyannaise’ (see above)
• 1 beef tomato
• sliced into rounds
• 1 Little Gem lettuce
• shredded
• 2 tsp suya spice
• plus extra to taste
• 50g/1¾oz smoke-flavoured vintage cheddar cheese
• grated

Directions

• To make the suya spice
• put all the ingredients in a jam jar
• seal and shake.
• For the ‘suyannaise’
• put the egg yolk into a medium bowl and whisk with the suya spice and lemon juice until pale. Add a little oil
• whisk again. Whisk continuously adding the remaining oil gradually in a thin stream until the mayonnaise is very thick.
• Once all the oil is combined
• add the boiling water and whisk until the mayonnaise has a soft
• dropping consistency. (You can also make the mayonnaise in a small food processor.) Transfer to a small bowl
• cover the surface with cling film and store in the fridge.
• For the watermelon salad
• mix the melon
• cucumber
• feta and parsley in a bowl and top with toasted nigella seeds. Set aside.
• For the sweet potato cubes
• cut the sweet potato into 2cm/¾in cubes. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potato and cook for 5½ minutes
• then drain in a sieve and leave to stand to cool and dry.
• For the caramelised onions
• save a few of the larger onion rings to serve raw inside the burger. Heat a tablespoon of the oil in a small non-stick saucepan over a low heat and gently fry the remaining onion for 6–8 minutes or until very soft and lightly browned
• stirring regularly. Add the sugar and cook for a few seconds more
• stirring. Set aside.
• Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• For the burger
• place the steaks on a board and cover with a sheet of cling film. Bash with a rolling pin or the base of a heavy saucepan until around 15mm/â…�in thick
• then season with the pepper.
• Heat the remaining tablespoon of oil in a medium non-stick frying pan and fry the steaks for 1½ minutes on each side
• over a high heat or until cooked to your liking. Set aside to rest for 5 minutes.
• Add the sweet potato cubes to the fryer and cook for about 4 minutes or until golden-brown. Drain on kitchen paper.
• Meanwhile
• lightly toast the bread buns. Divide the bun bases between two plates. Top each one with a tablespoon of suyannaise
• lettuce
• slices of tomato and the reserved sliced red onion.
• Sprinkle the rested steaks in suya spice and crumble the cheese on top. Melt with a blowtorch or place on a baking tray under a preheated hot grill until melted. Place in the bun and top with caramelised onions.
• Serve the burgers with the watermelon salad and hot sweet potato cubes on the side.