Preheat your oven to 200°C.
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, pop the sausage meat into a bowl. Season with salt and pepper, then mix together with your hands.
Roll the sausage meat into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the sausage burgers and fry until browned and cooked through, 5-6 mins on each side. Carefully turn them every 2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

While the burgers cook, grate the cheese. Pop the onion marmalade into a small bowl and break it up with a spoon.
Halve the tomatoes.
Halve the lemon and squeeze the juice of one half into a large bowl. Cut the remaining lemon into wedges.

When the burgers are cooked, remove the pan from the heat.
Carefully place the cheese on top of the burgers, followed by a spoonful of the onion marmalade. Pop a lid on the pan (or cover with 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 oven to warm through, 2-3 mins.

While the buns warm, add the olive oil for the dressing (see ingredients for amount) to the bowl of lemon juice and season with salt, pepper and a pinch of sugar (if you have any). Whisk with a fork, then add the tomatoes and rocket.
Toss to coat.
When everything is ready, pop the buns on your plates and fill with a burger.
Serve the wedges and salad alongside.
Enjoy!