• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
• Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
• When the oven is hot, cook on the top shelf until golden, 25-30 mins. Turn halfway through.
• Once cooked, sprinkle over half the cheese and allow to melt, 2-3 mins.

• Meanwhile, roughly chop the parsley (stalks and all).
• Peel and grate the garlic (or use a garlic press).
• To make your chimichurri dressing, add the parsley, half the garlic, and half the red wine vinegar to a small bowl.
• Add 1 tbsp oil (double for 4p), season with salt and pepper, mix together, then set aside.
• Drain the sweetcorn in a sieve. Toss with paprika, a pinch of salt and pepper and a drizzle of oil.

• In a large bowl, combine the breadcrumbs, remaining garlic, 2 tbsp water and ¼ tsp salt (double both for 4p).
• Add the mince, season with pepper and mix everything together with your hands. 
• Roll into evenly-sized balls then shape into 2cm thick burgers—one per person. IMPORTANT: Wash hands and equipment after handling raw mince.

• Place the beef burgers onto a lined baking tray.
• Spread the corn out on the baking tray next to the burgers.
• Place on the middle shelf of the oven until cooked through, 12-15 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.
• Once the burgers are cooked, sprinkle with remaining cheese, return to the oven and allow to melt.

TIP: The burgers will shrink a little during cooking.

• Meanwhile, place a large pan over medium-high heat (without oil).
• Once hot, fry the chorizo until starting to brown, 3-4 mins. 
• Stir in the remaining vinegar and allow it to evaporate, then remove from the heat. Add the sweet chilli sauce and mix until combined. 
• Taste and season with salt and pepper if needed. Cover to keep warm.
• Pop the brioche buns, cut-side up, into the oven to warm through, 2-3 mins.

• When everything is ready, divide the warmed buns between plates.
• Drizzle the top buns with the chimichurri dressing.
• Spread the chorizo jam over the base buns, then top with the burgers. Close with the top buns.
• Serve the charred sweetcorn and cheesy chips alongside.