Preheat your oven to 200⁰C. Chop the **potato** into wedges about the size of your index finger (no need to peel). Pop the wedges on a lined baking tray and drizzle over some **oil**. Add a pinch of **salt** and half the **dried thyme**. Give the tray a good shake and then put on the top shelf of your oven. Cook until golden and crispy, 25-30 mins. Turn halfway through to make sure they brown evenly.

Slice open the **sausage**, remove the **meat** and discard the skin. Put the **sausage meat** into a mixing bowl with the remaining **thyme**. Mix together with your hands and then shape into burgers (one per person).

Put a frying pan on medium heat and add a splash of **oil**. Add the **burgers** and cook for 12 mins. Turn them two or three times to stop them burning (although you do want them nicely browned). ***TIP:*** The burgers are cooked when they are no longer pink in the middle.

While the burgers cook, grate the **cheddar cheese** and loosen up the **onion marmalade** with a spoon. Cut the **cucumber** in half lengthways, remove the seeds and then chop into 1cm chunks. Cut the **brioche buns** in half.

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 wrap the pan tightly in foil) then set aside, off the heat, for the **cheese** to melt, 3-4 mins. Meanwhile, pop the **brioche buns** on another baking tray and place on the middle shelf of your oven. Warm through for 3-4 mins.

Squeeze the **lemon juice** into another mixing bowl along with the **olive oil** (amount specified in the ingredient list), a pinch of **salt**, a grind of **black pepper** and a pinch of **sugar** (if you have some). Whisk with a fork, then add the **cucumber** and **rocket**. Toss together. Serve the **burgers** in the **buns** with some **salad** and **wedges** on the side. **Enjoy!**