Preheat the oven to 200°C, fan 180°C, gas 6. Put the potato wedges in a large roasting tray and drizzle over 1 tablespoon of the olive oil. Turn to make sure the wedges are evenly coated. Season well and roast in the oven for 30-35 minutes, or until golden brown and tender, turning once.
About 15 minutes before the wedges are ready, heat the remaining olive oil in large nonstick frying pan over a medium-high heat and cook the burgers for 10-12 minutes on each side or until cooked through with no pink meat in the middle.
Place the burgers in the toasted buns on top of the lettuce leaves and sliced tomatoes. Top with a dollop of mayonnaise or ketchup and serve with the potato wedges.
For the adults, melt 25g Stilton on top of each burger in the final 2 minutes of cooking time, then top each burger with 2 rashers of cooked streaky bacon.