Cheesy Pork Bunless Burger Bowl

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

In a large bowl, combine the pork mince, Aussie spice blend, the salt, egg and fine breadcrumbs. Season with pepper. Using damp hands, shape the pork mixture into evenly sized patties (you should get 1 patty per person).

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

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the pork patties until just cooked through, 4-5 minutes each side. In the last 1-2 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid (or foil) so the cheese melts.

While the patties are cooking, thinly slice the tomato and cucumber into half-moons. In a large bowl, combine a drizzle of white wine vinegar and olive oil and season with salt and pepper. Add the mixed salad leaves, tomato and cucumber and toss to coat.