Preheat your oven to 220°C. Chop the potatoes into 2cm wide wedges (no need to peel!) and pop them on a baking tray. Drizzle with a good glug of oil and a large pinch of salt. Toss together, then spread out in a single layer and roast on the top shelf of your oven until golden and cooked through, 30 mins. Turn halfway through cooking.

Meanwhile, pop the beef mince into a mixing bowl with the ketchup, panko breadcrumbs, hard Italian cheese and a pinch of salt and pepper. Mix together with your hands until completely combined, then squeeze and shape into burger patties (one per person) about 2cm thick. Tip: Make the burgers flatter than you want as they will fatten up and shrink as you cook them. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

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, turn 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.

Meanwhile, grate the cheddar. Trim the cucumber then quarter lengthways. Chop into small pieces. Trim the carrot and grate on the coarse side of your grater. Trim the root from the baby gem lettuce then separate the leaves. Put the cucumber into a bowl with the carrot and gem leaves. Keep to one side. Mix the honey, balsamic vinegar and oil (see ingredients for amount) together in a bowl with a pinch of salt and pepper. We will dress the salad later.

Once the burgers are cooked, distribute the grated cheddar evenly over the tops of the burgers. Cover your pan with a lid or some foil, remove from the heat and leave to the side to melt the cheese, 5 mins. Meanwhile, halve the burger buns and put them on the middle shelf of your oven to warm for 3-4 mins.

Spread a dollop of mayo on the bottom of each bun. Top with a burger and the bun top. Serve with the wedges and salad (dress anyone's salad who wants it!). Enjoy!