The burger you actually want, built to hit hard macros. Lean beef seared black-and-blue, sharp cheese, pickles, and oven-crisped sweet potato fries on the side.

• 90/10 beef keeps saturated fat reasonable while still tasting like a real burger.
• Sweet potato fries pack over 400% RDA of vitamin A per serving.
• The pickle and mustard combo cuts the richness so you actually finish the plate feeling good.

1. 1

   Preheat the oven to 220 °C / 425 °F and line a sheet pan with parchment paper.

2. 2

   Cut the sweet potatoes into fry-shaped batons of similar thickness; toss with olive oil, cornstarch, smoked paprika and salt until every piece is coated.

3. 3

   Spread the fries in a single layer on the parchment, ensuring no pieces overlap; overlapping fries steam instead of crisp.

4. 4

   Bake for 12 to 13 minutes, flip with a spatula to expose the other side, then bake for another 12 minutes until golden and crispy at the edges.

5. 5

   While the fries finish, divide the ground beef into two equal portions and shape into round patties about 1 cm thick; press your thumb into the center of each to make a small indent, which prevents the burger puffing up as it cooks.

6. 6

   Season the patties heavily with salt just before cooking, not in advance.

7. 7

   Heat a cast-iron skillet or heavy pan over the highest heat until it smokes; place the patties in the pan without oil.

8. 8

   Cook for 3 minutes on the first side without pressing or moving, then flip; add a slice of cheddar to each patty, cover the pan to trap steam and cook for another 3 minutes.

9. 9

   Toast the brioche bun halves in the burger fat in the pan for 30 seconds until golden.

10. 10

    Build the burger: mayo on the bottom bun, then lettuce, the patty with melted cheese, tomato, onion, pickles, mustard and the top bun; serve with the sweet potato fries.

• Cornstarch is the trick to actually crispy oven fries - do not skip.
• Do not press the burger with a spatula. All the juice leaves. All of it.