BBQ pork and beef burger with salad and potato salad

1. Boil new potatoes in salted water for 15–18 minutes until just tender, then drain and allow to cool slightly before halving.
2. While potatoes cool, combine mayonnaise, Dijon mustard, honey, and sliced spring onions in a bowl. Fold in the warm potatoes, season well, and refrigerate until serving.
3. Mix beef and pork mince with garlic powder, 1 tbsp BBQ sauce, salt, and pepper. Divide into 2 equal patties, pressing a shallow indent in the centre of each to prevent puffing.
4. Grill or pan-fry patties over high heat for 3–4 minutes per side. In the final minute, brush tops with remaining BBQ sauce and lay Red Leicester slices over each patty to melt.
5. Toast the cut sides of the brioche buns in the pan or on the grill for 1–2 minutes until golden. Spread a little extra BBQ sauce on the base.
6. Whisk together apple cider vinegar, remaining honey, and olive oil with a pinch of salt to make the dressing. Toss rocket and halved tomatoes in the dressing just before serving.
7. Assemble burgers by placing the cheesy patty on the base bun and topping with the lid. Plate alongside the potato salad and dressed rocket and tomato salad.

Tip: For the juiciest patties, use a 70/30 lean-to-fat ratio mince and avoid overworking the meat when mixing — handle it just enough to combine the seasoning, then shape gently.