• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
• Pop onto a lined baking tray. Drizzle with oil, season 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 the tray halfway through.
• Once cooked, toss together with the cheese.

TIP: Use two baking trays if necessary.

• Meanwhile, in a large bowl, combine the breadcrumbs, 2 tsp water (per 2P) and ¼ tsp salt (per 2P).
• Add the beef mince, season with pepper and mix everything together by hand. 
• Roll into evenly-sized balls, then form into 1cm thick burgers, one per person. IMPORTANT: Wash hands and equipment after handling raw mince.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the burgers until browned on the outside and cooked through, 10-12 mins.
• Turn every 2-3 mins, adjusting heat as needed. IMPORTANT: Beef is cooked when no longer pink in the middle. Once cooked, transfer from pan. Cover to keep warm.
• Return the pan to medium-high heat with a drizzle of oil.
• Fry bacon until crispy and brown, 3-4 mins each side. Remove from the pan once cooked.

• Return the empty pan to high heat, adding the creme fraiche and stock. 
• Cook until thickened, stirring occasionally, 2-3 mins. 
• Remove from the heat and stir through the truffle oil.
• Season to taste with salt and pepper.
• Cover to keep warm.

TIP: Loosen with a splash of water if the sauce becomes too thick.

• Chop the tomatoes into 2cm chunks.
• Toss the tomato together in a bowl with the salad leaves, a drizzle of oil and a pinch of salt and pepper.
• Pop the buns into the oven to warm through, 2-3 mins.

TIP: Keep an eye on them so they don't burn!

• To assemble the burgers, top each base bun with the beef burger, some bacon strips and a spoonful of truffle sauce. 
• Close with the top bun.
• Serve the cheesy chips and salad alongside.