Beef Burger with Baconnaise & Spiced Chips for Dinner

While the fries are baking, combine the beef mince, egg, fine breadcrumbs (see ingredients list), soy sauce (1 tbs for 2 people / 1 1/2 tbs for 4 people) and a pinch of pepper in a medium bowl. Using damp hands, form the beef mixture into 2cm-thick patties slightly larger than your buns. You should get 4 patties for 2 people / 6 patties for 4 people.

TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook until golden and crisp, 5-6 minutes. Transfer to a small bowl. Add the beef patties and cook, turning, until browned and cooked through, 4-5 minutes each side. Transfer to a plate and carefully slice 2 patties into quarters (these will become your lunch!). Cover to keep warm.

TIP: If your pan is getting crowded, cook in batches for best results.

While the patties are cooking, thinly slice the tomato. Add the garlic aioli to the bowl with the bacon and mix well. Set aside. Remove the frying pan from the heat and return the quartered patties to the pan with the Sichuan garlic paste, the water and 1 tbs soy sauce. Gently stir to coat the patties. Transfer to a bowl and set aside until you're ready to prepare lunch. Wipe out the frying pan, then return to a medium heat with a drizzle of olive oil. Slice the burger buns in half, then place into the pan, cut-side down, and toast until golden, 2-3 minutes.

Divide the spiced fries between plates. Spread the base of the burger buns with the baconnaise. Top with the beef patties, tomato and the mixed salad leaves.