Chef Jon Rotheram beefs up a classic giving us his gourmet burger and sweet potato chips
Makes 4 burgers
1kg sweet potatoes
30g rosemary, leaves picked
2 cloves of garlic, thinly sliced
500g minced beef
50g smoked cheddar, in slices
1/2 red onion, grated
1 beetroot, grated
1 granny smith apple, grated
1tblsp balsamic vinegar
1 bunch watercress
4 burger buns
1. Slightly scrub the skin of the sweet potatoes, clean them well and cut them into quarters, lengthways. In a baking tray, rub them in olive oil, a pinch of salt to taste and roast in the oven at 190°C until golden and crispy. Take the thinly sliced garlic and the picked rosemary and reserve on the side.
2. Put a griddle pan on the heat and, while you prepare the burgers, let it get very hot. Srunch the minced beef and divide into four. Shape into patties the same size as the burger buns and season with salt and pepper.
3. Cook the burgers in the griddle pan for 4 to 5 minutes on one side. Then flip them over, put a slice of the Cheddar cheese on top of the cooked side and cook for another 5 minutes, or until the meat is cooked through.
4. Once cooked, cover in foil, to allow the cheese to melt. Cut the burger buns in half and toast them slightly.
5. In a bowl, mix the grated onion, beetroot and apple, add the vinegar and olive oil and stir well.
6.Place the cheese burgers on one half of the bun, then the beetroot slaw, and add some watercress to it before putting the other half of the bun on top.
7. Take the sweet potatoes out of the oven, add the garlic and rosemary and toss together before serving.