Skip the local takeaway and make your own healthier and more delicious cheeseburgers and chips from fresh ingredients with no deep-frying. It’s the gherkins in the burger sauce that dials up the authentic flavour, but if you’re not a fan, feel free to leave them out.
Preheat oven to 200°C fan-forced. Line 2 baking trays with baking paper. Cut potatoes into 2cm-thick chips and arrange in a single layer on baking trays. Drizzle with 20ml (1 tablespoon) vegetable oil and sprinkle each tray with 1⁄2 teaspoon sea salt. Bake for 25 minutes or until chips are golden and cooked through.
Finely chop eschalot and place in a bowl with beef mince, 1⁄2 teaspoon sea salt, garlic and herb mix and plenty of cracked black pepper. Mix well to combine and divide mixture into two even pieces. Shape into patties about the same size as burger buns and set aside.
Roughly chop gherkins and place in a bowl with aioli and Dijon mustard and stir to combine. Season to taste and set aside.
Brush both sides of beef patties with a little oil. Heat a non-stick, ovenproof frypan over medium heat. Add patties and cook for 5 minutes on each side or until caramelised and just cooked through.
When chips are ready, change oven setting to grill. Sprinkle patties with cheese and place under grill for 2–3 minutes or until cheese is melted and bubbling.
Separate lettuce leaves. Halve burger buns and toast, cut-side-down, in a dry frypan over medium heat for 1 minute or until golden. Spread buns with burger sauce and top with beef patties, lettuce and tomato ketchup. Serve with chips on the side.