Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Finely chop the rosemary. Place the fries and rosemary on a lined oven tray. Drizzle with olive oil. Season with a generous pinch of salt. Toss to coat, then spread out in a single layer. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

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

While the bacon is cooking, finely chop the garlic. Grate the smoked Cheddar cheese. Thinly slice the tomato. In a large bowl, combine the 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. TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.

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

While the patties are cooking, place the bake-at-home burger buns on a wire rack in the oven. Bake until heated through, 3 minutes.

Slice the burger buns in half. Spread the bases with 1/2 the bacon jam. Top with the smoked Cheddar beef patty, remaining jam, the tomato, rocket leaves and a dollop of béarnaise sauce. Serve with the rosemary fries.