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

In a large bowl, combine the 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 the mince 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 one side of a lightly oiled baking tray. 

Grate the cheese.

Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni.

Lay the bacon rashers alongside the burgers and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

When the burgers have 4 mins left, sprinkle a third of the cheese onto each. Return to the oven for the remaining time to allow the cheese to melt.

Meanwhile, when your pan of water is boiling, stir in the macaroni and bring back to the boil. Cook until tender, 12 mins.

Trim the baby gem, halve lengthways, then thinly slice.

When the macaroni is cooked, drain in a colander and pop back into the pan.

Pour in the water for the sauce (see pantry for amount) and chicken stock paste, then pop on medium-high heat. Bring to the boil, stirring continuously, then remove from the heat.

Vigorously stir in the creme fraiche and remaining cheese until melted, 1-2 mins. Taste and season with salt and pepper.

Halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.

In a medium bowl, toss together the sliced baby gem and ranch dressing. Season with salt and pepper.

When everything's ready, spread the burger sauce over your bun bases and lids. Top each with a cheeseburger patty and 2 bacon rashers. 

Serve your craft burgers with the salad and mac & cheese alongside.

Enjoy!