1 tsp garlic granules
2 garlic cloves, chopped
10 garlic cloves, roughly chopped
Baby Gem lettuce leaves
1 onion, finely chopped
1 tsp onion powder
1 small onion, finely chopped
6 medium–large Maris Piper potatoes, skin on, cut into wedges
½ red onion, sliced into rings
3 sprigs fresh rosemary, leaves only, roughly chopped
2 tbsp chopped fresh thyme
½ tsp dried thyme
400g tin plum tomatoes
sliced tomato
mayonnaise
2 tbsp balsamic vinegar
1 tsp ground black pepper
2 tbsp fresh brown breadcrumbs
4–6 tbsp brown sugar
¼ tsp cayenne pepper
½ tsp mild chilli powder
1 tsp ground cumin
olive oil, for frying
1 tbsp olive oil
8 tbsp olive oil
½ tsp dried oregano
2 tsp paprika
1 tsp salt
½ tsp salt
1 tbsp tomato purée
6 slices cheddar
6 rashers unsmoked streaky bacon, fried until crisp
1kg/2lb 4oz beef mince (15% fat)
100ml/3½fl oz Irish stout
6 brioche burger buns, split in half and lightly toasted