Commiserations to your local burger joint, because they just lost your business. Once you cook up these wholly wholesome cheeseburgers and oven-baked fries, you'll find no reason to outsource your cravings. Complete with a trickle of legit burger sauce and melty, melty cheese, these are good guys masquerading as bad boys.
Preheat oven to 200°C fan-forced. Cut potatoes into 1cm-thick fries. Place on a lined baking tray and drizzle with ½ the oil and ½ the garlic and herb mix. Season with salt and pepper and toss to coat. Spread out in an even layer and bake for 20 minutes or until golden and crisp. While fries are cooking, continue with step 2.
Peel and finely chop eschalot. Place in a bowl with vinegar and a pinch of salt, stir to combine and set aside for 5 minutes to lightly pickle. Add aioli, Dijon mustard, remaining garlic and herb mix and tomato ketchup to the bowl with the pickled eschalot and mix to combine. Season with a little salt and pepper.
Heat a frypan over medium-high heat. Halve the burger buns, place cut-side down in the pan, and cook for 1 minute or until golden brown. Set aside.
Heat remaining oil in frypan over medium-high heat. Add burger patties to pan and use a spatula to flatten slightly. Cook for 5 minutes each side or until golden brown and cooked through.
When the burger patties have almost finished cooking, sprinkle with cheddar. Remove from heat and cover with a lid for 1 minute or until the cheese has melted.
Slice tomato and season with salt and pepper. Separate lettuce leaves. Spread ½ the burger sauce over bun bases and top with lettuce, tomato and patties. Spoon over remaining burger sauce and sandwich with bun tops. Serve with fries.