The most important part to these is getting mince that has a higher fat content, lean mince is not what you want, the fat adds flavour and creates a juicy, flavoursome burger. You can use whatever burger buns you choose, old school plain buns would be great here too. The addition of a little water at the end of cooking helps to keep the burger moist.
For the fries:
700g sweet potatoes, cut into fries
2tsp cornflour
2tbsp olive oil
For the slaw:
ΒΌ red cabbage, very finely shredded
1 large carrot, peeled and shredded
3 spring onions, thinly sliced
1-2 tbsp pickle brine
2 tbsp Mayo
Juice 1 lemon
Sea salt and pepper
For the burgers:
500g 20% fat beef mince
6 tbsp mayonnaise
1 tbsp hot sauce
2 tsp ketchup
150g irish red cheddar, thinly sliced
4 brioche buns, toasted
4 gherkins, thinly sliced, to serve
Sea salt and freshly ground black pepper