Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into thin 1cm slices, then chop into thin 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. 

While the fries bake, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Meanwhile, grate the Cheddar cheese. Halve the burger buns. 

Cut the tomato into 1cm chunks and pop into a medium bowl. Drizzle with some olive oil, season with salt and pepper, then set aside. 

Once the onions are golden, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more, then remove from the heat and set aside. 

Halfway through the fries cooking time, turn them over and return them to the oven.

Meanwhile, place the plant-based burgers onto a separate lightly oiled baking tray.

Bake the burgers on the middle shelf until browned, 8-9 mins.

Once the burgers have browned, carefully place the cheese on top of the burgers and add the buns to the same tray.

Pop back into the oven until the cheese has melted and the buns have warmed through, 2-3 mins.

Meanwhile, add the baby leaves to the tomato bowl and toss together. TIP: Don't do this too early or they'll go soggy. 

When everything's ready, transfer the buns to your plates. Spread the mayo (see pantry for amount) onto the bun bases, then lay on the cheesy plant-based burgers. 

Top with the caramelised onions, then spread the burger sauce over the bun lids. Sandwich shut.

Serve your loaded burgers with the fries and salad alongside.

Enjoy!