In a bowl mix together the mince and spring onions with a little salt and pepper. Divide the mince into 6. Dampen your hands with water and form into burgers, about 1.5cm thick, pressing together well with your hands.
Place 4 burgers in the fridge to firm up for 15 minutes and freeze the remaining 2 burgers for another time.
Preheat an oven to Gas Mark 6, 200°C, 180°C fan. In a bowl toss the potato wedges with 1tsp paprika, 1tsp cayenne pepper, 1 tbsp olive oil and juice ½ lemon. Tip into a roasting tin, season with salt and pepper and bake for 20 minutes, then shake and cook for another 20 minutes til golden and crisped.
Heat a griddle pan over a medium to high heat. Brush the burgers with a little oil and grill on both sides for 5 minutes, or til cooked to your liking. Remove the burgers from the griddle pan, carefully pouring off any excess oil, and toast the cut sides of the rolls for 2 minutes.
Serve the burgers in the buns with the hot wedges on the side.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.