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Preheat the oven to 220°C/425°F (200°C fan).
Place the potatoes in a large baking dish so that they are evenly spread out (use two baking dishes if required to ensure the potatoes are not overlapping). Sprinkle the potatoes with salt and pepper and drizzle with olive oil. Toss to coat.
Bake for 40 minutes or until crisp and golden, turning once halfway through.
Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook, stirring for 1-2 minutes until softened.
Add the beef mince and cook for 4-5 minutes or until it’s starting to brown, breaking up the beef as you go.
Add the remaining ingredients and cook for a further minute. Set aside.
Combine the burger sauce ingredients in a medium-sized bowl. Add 1 tablespoon of water at a time until your desired consistency is reached.
Divide the lettuce across four bowls. Top with the baked potatoes, beef and shredded cheese, followed by the cherry tomatoes, red onion and pickles. Drizzle with the burger sauce and serve.