Preheat the air fryer to 200°C. Air fry the frozen fries for 15 minutes, shaking the basket every 5 minutes.

Melt the light butter in a small bowl. Mix in 1 teaspoon of minced garlic and the fresh parsley.

Season the cooked fries with 1 teaspoon peri peri seasoning and salt. Toss the fries with the garlic parsley butter.

Combine the beef mince, garlic granules, and paprika in a bowl. Divide the mixture into 4 equal balls.

Heat the cooking oil in a frying pan over medium-high heat. Place the beef balls in the pan and smash each into a thin patty.

Cook the patties for 2 to 3 minutes per side. Add the light cheddar cheese during the final minute and allow it to melt.

Fry the white onion in a second frying pan over medium heat until softened. Add the tomato puree and 1 teaspoon minced garlic.

Cook the onion mixture for 1 minute. Stir in the beef stock, single cream, and 1/2 teaspoon peri peri seasoning.

Simmer the peri sauce for 1 to 2 minutes. Cook until the sauce has thickened enough to coat a spoon.

Mix the mayo and perinaise in a bowl. Split and lightly toast the brioche burger buns in the frying pan.

Spread half of the mayo-perinaise mixture over the bottom buns. Layer each bun with iceberg lettuce and two cheesy beef patties.

Spread the remaining mayo-perinaise mixture over the burgers. Add the top buns and press gently to close.

Divide the creamy peri sauce between two plates. Cut each burger in half and place it in the sauce.

Place half of the peri garlic butter fries beside each burger. Serve immediately while the fries are crisp and the burger is hot.

Add the peri-garlic butter fries alongside and serve.