• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks.
• Pop onto a large (lined) baking tray. Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
• When the potatoes have 5 mins left to cook, sprinkle half the sesame seeds over the top. Return to the oven for the remaining time.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• Trim and quarter the radish.
• Trim the salad leaves, then tear into bite-sized pieces or thinly slice widthways.
• Just before serving, toss the salad leaves and radish together with the sweet Asian sauce. Season to taste with salt and pepper. 

• In a large bowl, combine the mince, breadcrumbs, remaining sesame seeds, garlic, 1 tbsp water and ¼ tsp salt (double both for 4p).
• Season with pepper and mix 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 large 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.
• Carefully turn the burgers every 3-4 mins, adjusting the heat if needed. 
• Cover and cook for the final 3-4 mins. IMPORTANT: Burgers are cooked when no longer pink in the middle.

• While your burgers cook, make your drizzle by adding the mayo, miso paste, gochujang and honey to a bowl.
• Mix well to combine.

TIP: If your honey has hardened, pop the sachet into a bowl of warm water for 1-2 mins.

• Divide the sesame potatoes between plates.
• Serve the turkey burger and salad alongside.
• Top the burger with the spicy miso honey drizzle.