Wash the 400 g baby potatoes and place them in a saucepan. Cover with water and bring to a boil.

Boil the potatoes for about 12 minutes, until fork-tender. Drain them thoroughly in a colander.

Place the drained potatoes in the air-fryer basket. Press each potato flat with the bottom of a drinking glass.

Spray the smashed potatoes with half the cooking oil spray. Season with 1 tsp Aromat seasoning, 1 tsp paprika, salt, and black pepper.

Air fry the potatoes at 200°C / 400°F for 10 minutes. Turn the potatoes over.

Spray the potatoes with the remaining cooking oil spray. Air fry for another 5 to 10 minutes until deeply golden and crisp.

Heat a frying pan over medium-high heat. Cook the 250 g lean beef mince for 6 to 8 minutes, breaking it into small crumbles.

Stir 1 tsp English mustard and 20 g tomato puree into the browned beef mince. Cook for 1 minute.

Crumble 1 beef stock cube over the mince and add 30 ml boiling water. Cook over high heat for 1 minute until the beef is sticky.

Combine 3 tbsp light mayonnaise, 1 tbsp tomato ketchup, 1 tsp English mustard, 1 tsp gherkin juice, 1/4 tsp paprika, and garlic granules in a mixing bowl.

Stir the burger sauce until smooth. Finely dice the 20 g onion.

Divide the iceberg lettuce between two serving bowls. Arrange the crispy smashed potatoes over the lettuce.

Top each bowl with the sticky beef mince and 2 processed cheese slices. Drizzle over the burger sauce.

Scatter the diced onion over both portions. Serve immediately while the potatoes are crisp.