- 1 tbsp olive oil
- 1 onion, finely chopped
- 700g/1lb 9oz good quality beef mince
- 2 red chillies, finely chopped
- 2 tbsp flatleaf parsley, roughly chopped
- salt and freshly ground black pepper
- 4 short, thick slices Monterey Jack cheese (or strong cheddar)
- 4 burger buns, split in half
- 400ml/14fl oz vegetable oil, for deep frying
- 2 large baking potatoes, cut into 5cm/2½in long strips
- 2 sweetcorn, on the cob
- 50g/2oz butter
- 2 red chillies, finely chopped
- ½ lime, juice only
- 2 Little Gem lettuces, leaves separated
- 2 tomatoes, thickly sliced
- For the burger, heat a frying pan until hot, add the olive oil and onion and cook until the onion is softened, but not coloured. Remove from the heat and allow to cool slightly.
- Place the beef mince, chillies, flatleaf parsley, salt and freshly ground black pepper and cooled cooked onion into a large bowl and mix thoroughly.
- Divide the mixture into four equal portions. Wrap each portion of burger mixture around a piece of the cheese and mould to form a burger shape. Be careful that no cheese is exposed.
- Heat a griddle pan until hot, add the burgers and cook for 4-6 minutes on each side, or until the meat is just cooked through. Remove from the pan and leave to rest in a warm place for 2-3 minutes.
- Meanwhile, place the burger buns cut side-down onto the griddle pan and toast for one minute, until hot.
- For the skinny fries, heat the oil in a deep heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Add the potato strips to the oil in batches and fry for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain onto kitchen paper.
- For the chilli sweetcorn relish, bring a large pan of salted water to the boil. Add the corn on the cobs and boil for 7-8 minutes, or until tender.
- Drain the corn on the cobs and allow to cool slightly. Once cool enough to handle, slice the kernels off the cob into a bowl.
- Add the butter and chilli and mix well until the butter has melted. Sprinkle with lime juice and season, to taste, with salt and freshly ground black pepper.
- To serve, place the bottom half of each bun onto a plate. Top each with some Little Gem leaves and a couple of tomato slices, then add a burger. Top each burger with the other half of the bun.
- Place a handful of fries alongside and finish with a spoonful of the chilli sweetcorn relish.