Café-style weekend brunch

Ingredients
For the burgers:
Packet lean beef mince
1 onion, diced and sliced
2 tbsp bread crumbs
1 tbsp Worcester Sauce
1 extra large free-range egg
Handful parsley, chopped finely
1/2 packet blue cheese, crumbled
For the garnish:
Avocado, sliced
Tomatoes, sliced
Lettuce, to garnish
Clover Full Cream Process Cheese, one slice per burger
Peppadew® Mild Sweet Piquanté Pepper Relish
Packet mushroom sauce, optional
For the chips:
8  large potatoes, peeled and chopped into quarters/strips
Olive oil, drizzled over potatoes
Fresh rosemary, chopped
3 cloves garlic, chopped
Paprika and Cayenne Pepper, sprinkled on top of potatoes
Salt and black pepper, to taste
Method
* In a bowl, mix parsley, chopped onion, bread crumbs, egg, blue cheese and Worcester Sauce into the mince. Cover with cling film and place in the fridge for an hour or so.
* Peel and cut potatoes and parboil on a high heat for 5-6mins.
*  Remove from pot, drain water and place potato chips on a baking tray. Drizzle with olive oil, and add garlic, salt, pepper, paprika and cayenne pepper.
* Heat over to 200°C and bake for 45 mins -1 hour.
* Remove mince from the fridge, and mould mixture into burger patties (no larger than the size of a small fist).
* Sprinkle some flour onto a bread board and lightly coat each burger pattie on both sides.
* Heat a non-stick frying pan or griddle with oil until hot, then fry each burger, for 2-3mins on both sides. Remove from heat and set aside.
* Prepare the garnish and heat your mushroom sauce.
* Remove the potato chips from the oven, give them a good toss to combine the flavours of the herbs.
* Serve your burgers on burger rolls, with chips.

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