Preheat your oven to 220°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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, put the ketchup (see ingredients for amount) and breadcrumbs into a large bowl, then mix to combine. Add the beef mince. Season with salt and pepper, then mix together with your hands. Roll the mince into even-sized balls, then shape into 2cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat. TIP: The burgers will shrink a little during cooking.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and lower the heat to medium. Cook until browned on the outside and cooked through, turning carefully once or twice. This should take 12-14 mins in total. IMPORTANT: The burgers are cooked when they are 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 (see ingredients for amount) into a large bowl. Season with salt and pepper, then mix well to combine. Taste and season again if needed.

When the burgers are cooked, remove the pan from the heat and carefully place the cheese on top of the burgers. Cover with a lid (or foil), then set aside, off the heat, for 3-4 mins for the cheese to melt. Meanwhile, halve the burger buns. Pop onto a baking tray and into the oven 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!