Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, in a large bowl, combine the ketchup (see pantry for amount) and breadcrumbs, then add the beef mince. Season with salt and pepper and mix together with your hands.
Roll the mince into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the burgers onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

While the burgers cook, grate the cheese. Trim and thinly slice the spring onion.
Pop the coleslaw mix, spring onion and mayonnaise into another large bowl. Season with salt and pepper, then mix well to combine. Taste and season again if needed.

Halve the burger buns.
Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.
At the same time, add the burger buns to the tray to warm through, 2-3 mins.

When everything is ready, top each bun base with a burger and the bun lid.
Serve with the wedges and slaw alongside.
Enjoy!