Heat the oil in a frying pan and fry the
onion for about 5 mins or until soft. Leave
to cool slightly. When cool, put the onion
in a large bowl with the mince, egg,
bashed crackers, chilli, garlic, ketchup and
brown sauce, and mix well to combine.
Divide the mince into 6, roll into balls and
flatten each into a nice fat burger.
Put the flour on a plate, dab each burger to the flour on both sides, then transfer
to a baking tray. Wrap with cling film and
pop in the fridge for a couple of hours.
Heat oven to 200C/180C fan/gas 6. To
make the wedges, put the sweet potato
on a baking tray and drizzle with olive oil.
Sprinkle with paprika, season, then give
them a good shake or shuffle around with
your hands to make sure they’re well
coated. Roast for 30-40 mins depending
on how crisp you like them. Make sure
you give them a good shake a couple
of times to ensure they cook evenly.
When the wedges have been cooking
for 10 mins, drizzle the burgers with a
little olive oil and put them in the oven to
cook with the wedges for the remaining
20-30 mins, flipping them halfway.
5 Serve the burgers in the rolls with your
choice of toppings, and a good helping
of wedges on the side.