Finely slice the baby potatoes. If you have a mandolin use this for thin, even slices about 1mm thick.
Add the potatoes to a bowl and add a pinch of sea salt and 2 tbsp sunflower oil, or as much oil as needed to cover all the potatoes.
Lay the potatoes out on baking paper on an oven tray so that they are flat and not touching each other and put them into the pre heated oven for about 8-10 mins.
In the meantime, prepare your aioli by adding the lemon juice, egg, garlic and vinegar to a blender. Set the speed to medium until the garlic has pureed.
Next, start to pour in your olive oil a bit at a time to allow it to emulsify. Once half of your oil has been added you can turn up the speed. You should end up with a nice thick sauce. Tip: If you don’t have a blender you can grate the garlic first and combine all the ingredients the same way with a whisk. If you are making the vegan version, simply grate the garlic and combine all the ingredients. Set the sauce aside.
Combine your tomatoes, onions, salt, oil and vinegar and mix well. Leave to stand for 5 mins and then drain most the water from the salsa.
Fry the burgers as per the cooking instructions, cut the bun in half and toast facing down in a pan with some oil.
When the burger is almost cooked place a slice of the Manchego or vegan cheese on top of each burger.
Build your burger by adding 1 tsp of aioli on the bottom burger bun followed by some salsa.
Take your burger from the pan and place straight on to the dressed burger bun.
Take half of the crispy potatoes and cover the top of the burger for a nice crunch.
For an extra saucy burger, cover the lid of the burger bun with aioli before topping the burger with the bun.