Preheat the oven to 220 °C top/bottom heat (200 °C circulating air). Cut washed potatoes in half and cut into 1 cm slices. Spread potatoes on a baking sheet covered with baking paper, mix with 1 tbsp oil*, half "Hello Patatas", salt* and pepper* and cook in the oven for 25 - 30 minutes until golden brown.

Spread bacon slices on a rack covered with baking paper and sprinkle with 1.5 tbsp sugar*. Add bacon to the oven in the last 15 minutes of the baking time.

Cut the heart of the lettuce into fine strips. Cut a quarter of the onion into fine strips. Finely dice the remaining onion. In a large bowl, mix a third of the aioli, 1 tsp vinegar*, salt*, pepper* and sugar* into a dressing. Roughly grate the carrot into the large bowl. Add onion strips and lettuce heart and let marinate.

In a small saucepan, melt 1 tbsp butter*. Sweat the onion in it for 2 - 3 minutes until translucent. Deglaze the pot contents with cooking cream. Add chicken broth powder and remaining "Hello Patatas". Stir in Gouda until the cheese has melted. Season with salt* and pepper*. If necessary, keep warm.

Mix minced meat with salt* and pepper* and form into 2 equal, about 1 cm flat patties. Cut brioche buns horizontally in half. In a large pan, heat 1 tbsp butter*. Toast brioche buns in it for 2 - 3 minutes until they are golden brown. Heat the same pan again and fry burger patties in it for 3 - 4 minutes on each side, flattening it a little.

Brush brioche buns with some aioli, spread carrot slaw on top and put the patty on top. Top with some cheese sauce and put 2 slices of bacon on top. Roughly chop the remaining bacon. Spread potato wedges and burgers on plates, top with remaining cheese sauce and chopped bacon. Arrange the remaining salad and remaining aioli next to it and enjoy. Bon appetit!