Chicken Burgers with Crispy Potato Wedges

Preheat the oven to 220°C (200°C fan).

Cut the potatoes into thick wedges. Toss with oil, garlic granules, paprika, salt and black pepper, then spread out on a baking tray.

Bake the wedges for 25–30 minutes, turning halfway through, until golden and cooked through.

In a bowl, mix the chicken mince with half of the chopped onion and season with salt and black pepper. Shape into four burgers.

Heat a little oil in a frying pan over medium heat and cook the burgers for 4–5 minutes on each side until cooked through.

Add a slice of cheese to each burger for the final minute of cooking and allow it to melt.

Lightly toast the buns if you like, then serve the burgers in the buns with the remaining onion and the potato wedges on the side.