• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm wedges (no need to peel).
• Pop them onto a large (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, bake on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Peel and grate the garlic (or use a garlic press). Roughly chop the mushrooms.
• Place a pot over medium-high heat with a drizzle of oil.
• When hot, fry the mushrooms until softened, 4-5 mins. 
• Add the creme fraiche, garlic, Worcester sauce and 25ml water (per 2P). Bring to the boil. 
• Simmer until the mushrooms are softened and the sauce has thickened, 6-8 mins. Season to taste with salt and pepper. Set aside and cover to keep warm.

• 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 shape 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 the heat if needed. IMPORTANT: Burgers are cooked when no longer pink in the middle. 
• Once cooked, remove the pan from the heat. 
• Place some cheese on top of each burger then cover the pan and set aside (off the heat) until the cheese melts, 3-4 mins.

• When everything is almost ready, pop the buns into the oven to warm through, 1-2 mins.
• Thinly slice the tomato.

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

• To assemble the burgers, spread a spoonful of mushroom sauce over each base bun.
• Top with the beef burger, remaining mushroom sauce and sliced tomato.
• Close with the top bun. 
• Serve with the chunky potato wedges alongside.