• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks.
• Pop onto a lined baking tray then toss with salt, pepper and a drizzle of oil. 
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• Meanwhile, peel and grate the garlic (or use a garlic press).
• In a large bowl, combine the mince, garlic, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
• Season with pepper and mix together by hand.
• Roll into evenly-sized balls, then shape into 2cm thick burgers, 1 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

TIP: Burgers will shrink a little during cooking.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the burgers until browned and cooked through, 12-14 mins.
• Turn every 4 mins, lowering heat if needed. IMPORTANT: Mince is cooked when no longer pink in the middle.
• Remove pan from heat. Place some cheese on top of each burger. Cover and set aside until cheese is melted, 3-4 mins.

TIP: Not a fan of blue cheese? Don't worry, these burgers will still be delicious without!

• Just before serving, add the salad leaves to a bowl with a drizzle of oil. Season to taste with salt and pepper.
• Toss to coat.

• When everything is almost ready, pop the buns into the oven.
• Warm through, 1-2 mins.

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

• To assemble the burgers, spread the Ballymaloe relish and mayo over the bun bases.
• Stack with the burger patty and salad leaves before sandwiching shut. 
• Serve your burgers with the potatoes and any remaining salad leaves alongside.