Tip the mince into a large bowl with
the onion, breadcrumbs, cheese, parsley,
Worcestershire sauce, egg, chilli powder,
½ tsp salt and some pepper. Mix together
well with your hands, then divide the
mixture into 10 and shape into burgers.
Bring 2 large saucepans of water to
the boil (or prepare the chips in batches
if you don’t have enough big pans). Add
the chips, bring the water back to the
boil and set your timer for 3 mins. After
3 mins, drain the potatoes well and tip
onto one or two large kitchen-papercovered
trays. Scatter with the flour and some seasoning and gently toss to coat.
Freeze the burgers and chips (see
freezing tips, below) or, to cook straight
away, heat oven to 200C/180C fan/gas 6.
In a baking tray, toss the chips in a little
oil, then roast for 35-40 mins until crisp
and golden. Meanwhile, heat a griddle
pan, grill or barbecue until hot, then
cook the burgers for about 5-8 mins
on each side, or until cooked to your
liking. Sandwich the burgers in toasted
buns with salad and sauces, then serve
with the chips.