Step #1

Add the minced beef to a large bowl and season well. Using your hands, divide the beef into 4 equal patties, place on an oiled tray and chill in the fridge for 30 minutes.

Step #2

To make the potato wedges, heat the oven to 200C/180C fan/gas mark 6. Bring a large pan of water to the boil and add a good pinch of salt. Cut the potatoes into chunky wedges, then add them into the pan. Boil for 5 minutes before draining and leaving for a couple of minutes to steam dry.

Step #3

Drizzle olive oil over a large baking sheet and tumble the wedges onto it. Season with salt then turn the potatoes in the oil so that they’re evenly covered and spread them out into a single layer. Place the tray in the oven and roast for 30 minutes, turning halfway until soft on the inside and golden and crisp on the outside.

Step #4

To make the pickled cucumbers, toss all of the ingredients together in a bowl and set aside until ready to serve.

Step #5

When you’re ready to cook the burgers, brush them with a little more oil and heat a barbeque or griddle pan to hot. Cook the burgers for 4 minutes each side, or until browned all over and cooked through. For the final 30 seconds of cooking, place a slice of cheese over each burger to melt.

Step #6

At the same time, on the barbeque, or in a separate hot pan, cook the bacon until crisp and golden on both sides. Slice the brioche buns in half and toast on both sides in the leftover heat.

Step #7

Now it’s time to assemble! Start with the bottom of a brioche bun and spread over your choice of Bay’s Kitchen condiments, we’ve gone for Garlic Infused Mayo. Top with lettuce, a burger, a slice of bacon, tomato, some pickled cucumbers, some more Mayo if you like and the top of the brioche bun. Serve with the potato wedges.