Ingredients

Makes 1 giant burger (adjust if you're sharing)

250g Green Meadows Beef Premium Beef Mince
1 x Agria Potato
HP Guinness Sauce (if you're unable to get your hands on any, normal HP sauce)
Quality Mayo
1-2 rashers of bacon
Sourdough burger bun

Method

Locate a 10cm (give or take) springform tin.  You will use this to mould the pattie and the hasbrown.

Meanwhile, heat a very hot grill pan (if you've got one), or a non-stick frying pan.  Mould the Green Meadows Premium Beef Mince into a pattie shape using the springform tin and season well with trusty salt and pepper.  Be careful not to overwork the mince when you're shaping it.  You can make the pattie as thick as you desire.  Cook the pattie to your desired specifications.

Cook the bacon as desired and clean the sprinform tin and have it ready for action.

Next comes the hashbrown.  Grate an Agria potato and place between two paper towels. Squeeze to get all of the moisture out (very important) and season well.  Heat a non-stick frying pan with butter.  Mould the potato into a hashbrown by putting the springform pan into the frying pan and adding the seasoned potato.  To hold it all together, place a mug on top of the potato and let it cook for a few minutes.  Once you think it is held together, lift the mould off and flip the hashbrown.  Cook until golden.

Finally, make the sauce!  Mix together 3/4 HP Guinness Sauce (or normal HP Sauce) to 1/4 Mayo.

Toast the buns gently on the grill pan (or in the non-stick pan).

Assemble as follows:  bottom bun, sauce, pattie, hashbrown, bacon, sauce, top bun.

As an option, add salad.