Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the Central American spice mix (add less if you'd prefer things milder) and season with salt and pepper.

Toss to coat, then 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, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands.

Roll 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 mince.

Pop the burgers onto another baking tray.

About 15 mins before the fries are ready, bake the burgers on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, grate the Cheddar cheese.

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 bottom shelf of the oven to warm through, 2-3 mins.

When everything's ready, spread the mayonnaise (see pantry for amount) over the bun bases. Top with the cheeseburgers, then drizzle over the burger sauce and add a few rocket leaves. Sandwich shut with the bun lids.

Serve the spiced fries and the remaining rocket on the side. Drizzle the balsamic glaze over the rocket to finish.

Enjoy!