Hand-shaped burgers beat shop-bought ones for one reason: you do not press them flat. Shape them loosely, press a dimple in the middle so they do not dome, and salt them only just before they hit the pan. Salt that goes into the mince too early pulls out moisture and gives you a burger with the texture of meatloaf.
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Preheat the oven to 200°C and cut the sweet potato into fries.
Toss the fries with olive oil, salt and pepper and bake them for 25 minutes.
Shape the mince into 4 burgers and season with salt and pepper.
Fry the burgers for 4 minutes a side and lay the cheddar on for the last minute.
Build the buns with lettuce, tomato and the burger, and serve with the fries.
Sweet potato never gets as crisp as regular chips, that comes with the territory. For more crunch, cut them thinner and give them room on the tray. For the burger itself: fried onion, a slice of blue cheese or a pickle changes it completely. Raw mince keeps a day at most, cooked burgers two days.
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