To oven-bake the potatoes – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.

To a large baking tray lined with baking (parchment) paper, add the potatoes, oil, paprika, onion powder, salt and pepper. Toss to coat. Spread the potatoes out evenly so they are not overlapping. Use two oven trays, if needed.

Bake for 40–45 minutes or until crisp and golden, turning once halfway through (and swapping the trays once halfway through if using two trays).

To air fry the potatoes – Preheat the air fryer to 200°C (400°F). Arrange the potatoes in a single layer in the basket (cook in batches if needed to avoid overcrowding). Air fry for 20–25 minutes, shaking the basket halfway through, or until the potatoes are golden and crispy on the edges.

Cook the beef mixture – Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion and cook, stirring, for 1–2 minutes until softened.

Add the beef and cook for 4–5 minutes or until it’s starting to brown, breaking up the beef as you go.

Add the remaining beef ingredients and cook for a further minute. Set aside.

Make the burger sauce – Combine the burger sauce ingredients, except the water, in a medium bowl. Add 1 tablespoon of water at a time until your desired consistency is reached.