Cooking instructions

1. In a mixing bowl, mix together the chuck, rib and fat mince then season with salt and pepper and portion into eight 100g patties. 
2. Grill the burger patties for 2 minutes on each side. Then add a slice of cheese to the top of each patty so that it starts to melt. 
3. Separate the baby gem lettuce leaves and wash them - you'll need two for each burger. 
4. Slice the gherkins around 5mm thick. 

 For the Sriracha Mayonnaise 

1. Take the mayonnaise and sriracha and add to a clean mixing bowl. Mix together until they are completely blended. 

For the Triple Cooked Chips

1. Cut the potatoes into wedges, leaving the skin on, and boil them for 10 minutes. Then let them cool. 
2. Bake the wedges at 140 degrees for 3 minutes and cool them down again.
3. Add the wedges to a fryer at 170-180 degrees and cook them until they go crispy and golden, season with the salt. 

To Assemble 

1. Spread sriracha mayonnaise on both sides of the burger bun, the add 1-2 baby gem leaves depending on their size.
2. Place on a grilled burger patty, a couple of slices of gherkins and then the second patty.
3. Add another baby gem lettuce leaf, and finish with the top half of the burger bun.
4. Serve with the triple cooked chips and more sriracha mayonnaise to dip.