Guest recipe creator: Lauren Gourlay

Ingredients (serves 2)

• Smash Burger Mix or 4 Beef Burgers
• 2 Seeded brioche burger rolls
• 4 Cheese slices
• English mustard
• Ketchup
• Fresh tomato
• Sliced gherkins
• Shredded iceberg lettuce

Skin On Cajun Fries 

• Potatoes
• Olive oil
• Salt
• Cajun spice

Method
1. Chop potatoes into chip shape and add to salted cold water - bring to the boil and cook until you can pass a knife through the chips, remove from water, drain and allow to air dry for 5 minutes. 
2. Add the chips to a bowl and toss with some olive oil until fully coated, then airfry at 200 °C for 15 minutes (or until crispy).
3. Fry burgers in a frying pan on both sides until cooked through, add cheese on top and place lid on pan to allow the cheese to melt for a minute or so. Stack the burgers and remove from the pan.
4. Add in the finely sliced onions and fry in the wagyu dripping until caramelised.
5. Toast the brioche burger buns in the pan too, before starting to assemble the burger. 
6. Spread tomato ketchup and mustard on the bottom and the top of the burger bun, then add on sliced tomatoes, cooked double-stacked burger and caramelised onion.
7. Airfry the burger, wrapped in tinfoil, for 5 minutes (whilst the chips finish). 
8. Then toss the chips through some Cajun spice and add some sliced gherkins and shredded iceberg lettuce into the burger to serve.