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

Chop the potatoes into 2cm wide wedges (no need to peel). 

Pop the wedges 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, grate the Cheddar cheese. 

Trim the iceberg lettuce, separate the leaves, then tear into bite-sized pieces.

When the wedges have 10-12 mins remaining, heat a drizzle of oil in large frying pan on medium-high heat.

Once hot, fry the plant-based burgers until browned, 3-4 mins on each side.

When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers.

Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.

Just before everything's ready, halve the burger buns.

Transfer the buns to a medium baking tray and pop into the oven until warmed through, 2-3 mins.

Meanwhile, in a medium bowl, add the burger sauce and lettuce. Toss together until well coated.

When everything's ready, spread the mayo (see pantry for amount) over the bun bases and BBQ sauce over the lids.

Top the bases with some lettuce and a cheeseburger, then sandwich shut with the bun lids.

Serve your burgers with the wedges and remaining dressed lettuce alongside.

Enjoy!