Wash and cube the 450 g potatoes into small, even pieces.

Place the cubed potatoes in a mixing bowl and season with 2 tsp paprika, 1 tsp garlic granules, salt, and black pepper.

Air fry the seasoned potatoes at 200°C for 13 to 15 minutes.

Shake the air-fryer basket every 5 minutes until the potatoes are browned and crisp.

Heat a frying pan over medium-high heat and coat it with cooking oil spray.

Add the 250 g lean beef mince and fry for a few minutes until browned.

Stir in 20 g tomato puree and 1/2 tsp English mustard until the beef is evenly coated.

Crumble in 1 beef stock cube and add about 60 ml boiling water.

Mix the beef until the stock cube dissolves and add a little more water if the mixture becomes dry.

Combine 3 tbsp light mayo, 1 tbsp tomato ketchup, 1/2 tsp English mustard, and 1 tbsp gherkin juice in a small mixing bowl.

Stir a pinch of garlic granules and a pinch of paprika into the burger sauce.

Slice the iceberg lettuce and dice the cherry tomatoes.

Divide the lettuce, cherry tomatoes, crispy potatoes, and cooked beef evenly between 2 serving bowls.

Top each bowl with 25 g low-fat cheese and drizzle with the burger sauce before serving.