I tested these over and over again to get the flavours just right. A squidge of this there and a dollop of that here and I think I have got it just right. They really go down a storm at home.
Preheat the oven to 220C/425F/Gas 7.
Cut each potato in half lengthways and then cut each piece into four or five long wedges. Slam the garlic with the side of a knife to slightly crush. Place both onto a large baking tray, drizzle a good amount of oil over and season with salt and pepper. Toss everything together and then even out into a single layer. Roast in the oven for 30 minutes.
Meanwhile, trim and really finely slice the spring onions, peel and finely chop the garlic and add both to a large bowl. Tip in the minced beef, add the breadcrumbs, American mustard, tomato ketchup, Worcestershire sauce and crack in the egg.
Slide your thumb and forefinger down the thyme sprigs to remove the leaves in one go and add those to the bowl with a good amount of salt and freshly ground black pepper.
Before you get your hands into the mixture, put a good drizzle of oil in a frying pan over a high heat. Then, back to the mixture, squidge it together with your hands until everything is well combined. Then, divide into four equal sized pieces, shape each into a 2½cm/1in thick patty and place on a plate.
Carefully add the burgers to the pan, reduce the heat to medium and leave to fry on the first side for 5-6 minutes.
As these cook, slice up the tomato and cheese (or crumble the blue cheese if using). Peel and finely slice the onion.
Give the potatoes a good toss and flip the burgers over when ready. The burgers will need about another 5-8 minutes, depending how you like them cooked.
Split the burger buns open, arrange on a baking tray and put them into the oven for a few minutes to crisp up.
Remove the buns from the oven, buttering them if you fancy. Check your burgers are cooked as you like them and place each one on a burger bun base. Layer up the tomato, cheese, onion, and mustard whichever way you like and then finish with the burger bun top.
Serve with the potato wedges from the oven and a handful of rocket drizzled with some olive oil and balsamic vinegar. I just have to serve these with tomato ketchup or brown sauce.
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