Cheeseburger & Chips

1¼ kg beef mince
1 onion, finely chopped
140 g breadcrumbs
100 g cheddar, grated
Small bunch parsley, chopped
1 tbsp SIDS HOT WORCESTER SAUCE
1 egg, lightly beaten with a fork
1 tsp mild chilli powder
SIDS SALT & PEPPER, to taste
2½ kg potatoes, cut into chunky chips
3 tbsp plain flour
3 tbsp rice bran oil
ASSEMBLE:--
Fresh baps or burger buns
Sliced red onion
Tomatoes, sliced
Gherkins, sliced
Mild American mustard
Tuimato sauce
Eggs, fried to just hard

Tip the mince into a large bowl with the onion, breadcrumbs, cheese, parsley, SIDS HOT WORCESTER SAUCE, egg, chilli powder and SIDS SALT & PEPPER to taste. Mix together well with your hands, then divide the mixture into 10 and shape into burgers.
Bring 2 large saucepans of water to the boil. (or prepare the chips in batches if you don’t have enough big pans) Add the chips, bring the water back to the boil and set your timer for 3 minutes. After 3 minutes, drain the potatoes well and tip onto one or two large kitchen-paper covered trays. Scatter with the flour and some SIDS SALT & PEPPER and gently toss to coat.
Freeze the burgers and chips or, to cook straight away, heat oven to 200°C. In a baking tray, toss the chips in a little oil, then roast for 35-40 minutes until crisp and golden. Meanwhile, heat a griddle pan, grill or barbecue until hot, then cook the burgers for about 5-8 minutes on each side, until cooked to your liking. Sandwich the burgers in lightly toasted buns with salad and sauces, then serve with the chips.