• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
• Pop the chips onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in one layer.
• Cook on the top shelf until golden, 25-30 mins. Turn halfway through. 

TIP: Use two baking trays if necessary.

• Meanwhile, cut the apple into quarters and remove the core.
• Coarsely grate one-quarter of the apple and set aside.
• Cut the remaining apple lengthways into thin slices.

• Cut the cucumber in half lengthways and remove the seeds with a spoon. Cut into thin slices. 
• Peel then slice the onion into thin rings. 
• In a large bowl for the salad, mix together the balsamic vinegar, a drizzle of oil, salt and pepper.
• Just before serving toss the cucumber, half the salad leaves and half the apple slices through the dressing.

• In a large bowl, combine the beef mince with the grated apple and the breadcrumbs. IMPORTANT: Wash your hands and equipment after handling raw mince. 
• Season with salt and pepper and mix together with your hands. 
• Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total.
• Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.
• Pop the buns into the oven to warm for 2-3 mins.

• To assemble the burgers, spread a spoonful of mayo over each base bun. 
• Top with beef patty, remaining salad leaves, apple slices and onion. Close with the top bun. 
• Serve with chips and salad alongside.