Cheese Burger Stack with Crunchy Potato Cakes and Onion Rings

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Bring a full kettle to the boil. Prepare your ingredients. Preheat BBQ grill to high heat (if using). Grate potatoes and place in a large bowl. Cover with cold water, shake then drain and rinse under a cold tap. Use hands or a tea towel to squeeze out excess water then return to bowl with oil. Season and scatter in a thin layer on first prepared tray.
2. Bake potatoes (on middle oven rack) for about 30 minutes, until golden and crispy. While potatoes cook, combine all beef cheeseburger ingredients (except cheese) in a medium bowl and season with pepper. Use a 1/2 cup measure and damp hands to form patties, about 2cm-thick.
3. Heat a drizzle of oil in a large fry-pan on high heat and cook patties, in batches, for 2-3 minutes each side, until cooked through. Set aside on second prepared tray and sprinkle with cheese. Cook (on top oven rack) for about 5 minutes, until cheese is bubbling and golden. Alternatively, cook on BBQ.
4. While patties cook, place onion rings in a medium, heat-proof bowl and cover with boiling water. Leave for about 2 minutes, then drain well and set aside.
5. Wipe pan used to cook patties and return to high heat with a drizzle of oil. Toss onion rings with flour and salt in a small bowl then add to pan and cook for about 5 minutes, until brown and crunchy. While onions cook, mix courgette with vinegar, sugar and a pinch of salt and set aside.
6. To serve, divide crunchy potato stack between plates and stack with beef cheeseburgers, onion rings, veggies and a dollop of burger sauce.