For the pickle mayo, put all the ingredients into a small bowl and mix well to combine. Set aside.

For the potato rosti, squeeze the liquid out of the grated potato and put into a bowl. Melt 1 tablespoon of the butter and pour this over the potato, add in the salt and mix well to combine. Heat a heavy-bottomed frying pan over a high heat. Once hot add in the remaining tablespoon of butter and the tablespoon of olive oil. Once melted reduce the heat to medium and spoon in tablespoons of the potato mix, pressing down slightly as this will ensure the rosti holds together. Cooked until golden brown then flip and repeat on the other side. Repeat with the remaining mixture adding more butter/oil as required. Slice the rosti in half and set aside.

Put the onion rounds into a small bowl and pour over the vinegar. Mix well and leave to pickle. Heat the olive oil in a frying pan and cook the patties per packet instructions. Put two slices of cheese on top of each pattie and put under the grill to melt. Slice the patties in half.

Put the edamame beans into a heat-proof bowl or jug, pour over boiling water and leave to come to room temperature then drain well. Arrange the spinach in the bowls, followed by the edamame beans, avocado, tomatoes, pickled onions, rosti and the burger patties. Drizzle the vinegar left over from pickling the onions over the salad and either dot with the pickle mayo or divide the mayo between 4 little bowls and nestle into the salad. Serve immediately.