Cheesy Beef Burger & Peppercorn Aioli

While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

While the onion is cooking, thinly slice the tomato into rounds. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a small bowl, combine the crushed peppercorns and garlic aioli. Set aside.

In a large bowl, combine the beef mince, Aussie spice blend, egg and fine breadcrumbs. Season with salt and pepper. Shape the beef mixture into evenly sized patties, slightly larger than your burger buns. You should get 1 patty per person.

TIP: Make a shallow indent in the centre of each patty to help prevent it puffing up as it cooks.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef patties until just cooked through, 4-5 minutes each side. In the last 2 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid (or foil) so the cheese melts. Meanwhile, bake the butter burger buns directly on an oven wire rack until heated through, 3 minutes.