Preheat an oven to 200*
Peel and finely dice the shallots and garlic.
Pick the herbs from their stalks and chop finely.
Add the desired amount to the meat and season with salt and pepper.
Mix well with your hands and shape into round patties weighing approximately 120 grams.
To cook, heat a frying pan until very hot and add a drizzle of sunflower oil.
Cook the burgers on both sides until nicely caramelised. Place the pan into the preheated oven and cook for approximately 6-7 minutes until firm.
Take out to rest and, if desired, top with cheese and leave to melt.
In a whisking bowl, mix the egg yolk with the mustard and a squeeze of lemon juice.
Start to whisk in the oil slowly.
Continue whisking and adding the oil until the mixture thickens and you have a thick mayonnaise consistency.
Season with salt to taste
Preheat the oven to 200'C.
Wash the potatoes and then cut into wedges.
Place the wedges in a baking tray and season with Maldon sea salt.
Drizzle on the oil and strip the leaves from the rosemary.
Add these leaves to the potatoes along with the garlic cloves.
Place in the oven and cook for 45 minutes or until golden brown.
Turn half way through to make sure the wedges colour on both sides.
De-stalk and slice the Beef Tomato into 5mm thick slices.
Slice the gherkin.
Peel and thinly slice the onion into rings.
Cut the burger bun in half and place the burger inside.
Garnish with the ingredients to your taste.
Serve alongside the potato wedges and mayonnaise.
«Add different herbs and spices to your burger mix to change the flavour. Chilli, ground cumin, smoked paprika would all work well.»