Ingredients

Step by step

1. Bring a large pan of salted water to the boil and preheat the oven to 200°C, fan 180°C, gas 6, with an extra-large baking tray in the oven. Add the potato wedges to the pan, bring back to the boil and cook for 4 minutes. Drain and toss gently with 2 tablespoons of oil, half the smoked paprika and some seasoning to coat. Spread out on the hot tray and cook in the oven for 20 minutes initially.
2. Meanwhile, put the breadcrumbs in a bowl with 2 tablespoons of water to soften, then grate in half the red onion and add the rest of the smoked paprika, 20g of the cheese and half the lemon zest. Tip in the pork mince and mix everything together well, adding plenty of seasoning. Shape into 4 burgers, about 10cm in diameter. The uncooked burgers can be frozen if you wish.
3. When the wedges have 5 minutes to go, heat 1 tablespoon of oil in a large frying pan and brown the burgers on a high heat for 2 minutes each side. Turn the wedges over in their tray, then add the burgers at one end. Return the tray to the oven for 10 minutes, then scatter the remaining cheese over the wedges and cook for a final 5 minutes.
4. Mix the rest of the lemon zest and a squeeze of juice with the mayonnaise and some coarsely ground black pepper. Set aside 4 tablespoons to go in the burgers, then thin down the remainder with a little water to make a dressing. Cut 1 of the Iceberg wedges into shreds, and slice the tomato and the other half of the onion. If you wish, toss the onion with the rest of the lemon juice and a pinch of salt to pickle it lightly. Set aside for the burger garnishes.
5. Layer up shredded lettuce, red onion, tomato, a burger and a tablespoon of the lemon mayo in each burger bun. Serve with the cheesy wedges and the Iceberg on the side, drizzled with the lemon mayo dressing.