Cheesy Beef Burger Stack with Crunchy Potato Cakes and Onion Rings

Steps

1. Preheat oven to 230°C. Bring a full kettle to the boil. Line two oven trays with baking paper. Prepare vegetables. Preheat BBQ grill to high heat (if using). Grate potatoes, place in a large bowl and cover with cold water. Shake, drain and rinse under a cold tap. Use a clean tea towel (or use your hands) to squeeze out excess water. Return to bowl with a drizzle of oil and season. Scatter in a thin layer on first prepared tray and spread out, do not flatten.
2. Bake potatoes (on middle oven rack) for 25-30 minutes, until golden and crispy. Place onion rings in a heat-proof bowl, cover with boiling water and leave for 2 minutes. Drain well and set aside.
3. Combine all cheesy beef burger ingredients (except cheese) in a medium bowl and season with pepper. Use a 1/2 cup measure and damp hands to form into patties, about 2cm-thick. Heat a drizzle of oil in a large fry-pan on high heat and cook patties for 2-3 minutes each side, or until cooked through.
4. Transfer patties to second prepared tray and sprinkle with cheese. Reserve pan. Cook patties (on top oven rack) for 4-5 minutes, until cheese is bubbling and golden. Alternatively, cook on BBQ. Wipe out reserved pan and return to high heat with a drizzle of oil.
5. Toss onion rings with flour and salt in a small bowl then transfer to pan to cook for about 5 minutes, until golden and crunchy. While onions cook, toss all salad ingredients together in a bowl and season.
6. To serve, divide crunchy potato cakes between plates, stack with a cheesy beef burger, onion rings, salad and a dollop of burger sauce.