• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Sprinkle over dried oregano (see ingredients). Season with salt, then drizzle with olive oil. Toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking bacon up with a spoon, until onion is starting to soften, 4-6 minutes. • Add the water, the white wine vinegar and the brown sugar, stirring to combine. Cook until reduced, 1 minute. • Stir in caramelised onion chutney. Transfer to a small bowl.

• While the bacon is cooking, finely chop garlic. Grate smoked Cheddar cheese. Thinly slice tomato. • In a large bowl, combine beef mince, garlic, wholegrain mustard, garlic & herb seasoning, the egg and fine breadcrumbs. • Shape the beef mixture into evenly sized patties (one per person) slightly larger than the burger buns.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes, sprinkle smoked Cheddar cheese over patties, then cover with a lid or foil so the cheese melts.

• Meanwhile, place the bake-at-home burger buns on a wire rack in the oven. • Bake until heated through, 3 minutes.

• Halve the burger buns. Spread the bases with 1/2 the bacon jam. • Top each base with a smoked Cheddar beef patty, remaining bacon jam, the tomato slices, salad leaves and a dollop of béarnaise sauce. • Serve with oregano fries. Enjoy!