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Preheat the oven to 200°C/ 180°C (fan)/ gas 7, then boil half a kettle.
Cut the potatoes (skins on) into wedges, then add them to a large baking tray with a drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 25-30 min or until the wedges are golden and starting to crisp.
Meanwhile, top, tail, then slice the cucumber as finely as you can. Add the red wine vinegar, mustard seeds, a pinch of sugar, a splash of boiled water and a pinch of salt to a bowl and stir until dissolved.
Add the cucumber to the bowl and give everything a good mix up, then set aside – these are your quick-pickles.
Tip: Give the cucumber an occasional shake while pickling
Add the turkey mince and soy sauce to a large bowl with a generous pinch of pepper. Knead thoroughly until fully combined (kneading the patties for longer will make them more tender!). Then shape into two burger patties.
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat. Once hot, add the burger patties to the pan and cook for 3-4 min on each side or until cooked through
Tip: Push the patties down with a spatula for even cooking
Meanwhile, grate the cheddar cheese and set aside. Then combine the mayo, ketchup and mustard ketchup – this is your burger sauce
Shred the little gem lettuce finely, then peel and finely slice the shallot. Add the shredded gem and sliced shallot to the bowl of quick-pickles and gently mix everything together. Drain the excess liquid then add a drizzle of olive oil and give it another mix – this is your salad.
Once cooked, top the burger patties evenly with the grated cheese and continue to cook, covered, for 1-2 min further or until the cheese is melted.
Top the turkey cheeseburgers with the crispy onions, serve with the salad, potato wedges and burger sauce to the side. Enjoy!