675g (1½lb) minced beef 1 small onion, finely grated 1 mild red chilli, seeded and finely chopped (optional) 1 garlic clove, crushed 2 tbsp cream 1 tbsp chopped fresh flat-leaf parsley ½ heaped tsp salt Freshly-ground black pepper 4 slices cheddar 2 tbsp mayonnaise 50g (2oz) iceberg lettuce, finely shredded 25g (1oz) cocktail gherkins, finely chopped 2 tbsp spring onion, finely chopped 1 tsp Dijon mustard 4 sesame bread rolls or baps, halved 2 tomatoes, thinly sliced Ballymaloe tomato relish, to serve
Crispy potato wedges: 2 tbsp Donegal Rapeseed oil 4 x 175g (6oz) potatoes, scrubbed (about 675g/1½lb in total) 2 tsp Cajun seasoning ½ tsp salt Freshly-ground black pepper
Place the minced beef in a food processor and add the onion, chilli (if using), garlic, double cream and parsley. Season with the salt and plenty of pepper, then quickly blitz until the meat starts to hold together. Divide the mixture into four burgers and shape by hand or by pressing into a metal pastry cutter.
Arrange on a flat plate, then cover loosely with clingfilm and chill for at least one hour to allow the mixture to firm up.
To make the crispy potato wedges, preheat the oven to 200°C (400°F/gas mark 6). Cut each potato into eight even-sized wedges.
Place the potatoes in a pan of boiling water, return to the boil and blanch for two to three minutes, then quickly drain.
Put the Donegal Rapeseed Oil in a large roasting tin with the Cajun seasoning, salt and some freshly-ground black pepper. Add the wedges and toss until they are all well coated in the flavoured oil, then arrange them in rows “sitting” upright on their skins. Bake for 35 to 40 minutes, until completely tender and lightly golden.
Meanwhile, preheat the grill or a barbecue with medium-hot coals and cook the burgers for about five minutes on each side for medium. Put a slice of cheddar on top of each one and then remove from the heat. Leave to cool for a couple of minutes in a warm place until the cheese has just started to melt.
Place the mayonnaise in a bowl and mix in the lettuce, gherkins, spring onion and mustard. Season to taste and mix well.
To serve, lightly toast the cut sides of the rolls under the grill or on the barbecue for one to two minutes.
Cover the bottom half with a couple of slices of tomato and some lettuce and mayonnaise, then sit the burger with the melting cheddar on top. Cover with the top half of the bun and arrange on warmed serving plates with the crispy potato wedges and a small pot of tomato relish.