• 600g large chat potatoes
  • 70ml olive oil, plus extra, to drizzle
  • 2 cloves garlic
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chilli flakes
  • 400g can Italian chopped tomatoes
  • 1 tablespoon sherry vinegar (see note)
  • 1/4 teaspoon white sugar
  • 80g soft goat's cheese
  • 500g minced lamb
  • 4 rolls
  • Mayonnaise and rocket leaves, to serve
  • Step 1 Preheat oven to 220C fan-forced. Heat a heavy-based, ovenproof frying pan over high heat. Meanwhile, cut each potato into 6 wedges. Pat dry with paper towel. Add 2 tablespoons oil to pan and, when smoking, add wedges. Cook, tossing, for 5 minutes or until sizzling and beginning to brown. Season with salt, then transfer to oven and roast, turning occasionally, for 20 minutes.
  • Step 2 Meanwhile, heat remaining 1 1/2 tablespoons oil in a saucepan over medium heat. Peel and crush in garlic, add paprika and chilli, then stir for 1 minute. Add tomatoes and vinegar, and bring to a simmer. Cook for 10 minutes or until thickened slightly. Stir in sugar and a pinch of salt.
  • Step 3 Meanwhile, divide cheese and mince into 4 and shape into balls. Press a cheese ball into the centre of each mince ball, then flatten into 4 x 10cm patties. Drizzle a little oil on both sides, then, using your hands, rub all over to coat. Heat a non-stick frying pan over medium heat. Add patties and cook for 3 minutes each side or until cooked through. Season with salt.
  • Step 4 Meanwhile, split rolls and place, cut-side up, on an oven tray. Heat in oven for 6 minutes.
  • Step 5 Top each roll with a spoonful of mayonnaise, a patty and rocket leaves. Stir potatoes into tomato sauce and serve with burgers.