Cheesy Venison & Beef Burger

While the fries are baking, thinly slice the red onion. Thinly slice the tomato. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 4-5 minutes. Reduce heat to medium, then add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a medium bowl and set aside.

While the onion is cooking, finely chop the garlic. In a large bowl, combine the garlic, egg, venison & beef mince, Nan's special seasoning and fine breadcrumbs. Season with salt and pepper. Using damp hands, shape the mixture into patties slightly larger than your burger buns. You should get 1 patty per person.

When the fries have 10 minutes cook time remaining, wipe out the frying pan and return to a medium-high heat. Cook the patties until just cooked through, 4-5 minutes each side. In the last 2-3 minutes of cook time, sprinkle the shredded Cheddar cheese over the top of the patties and cover with a lid (or foil) to melt the cheese.

TIP: Reduce the heat of the pan to medium if the patties begin to char.

While the patties are cooking, bake the burger buns directly on a wire oven rack until heated through, 2-3 minutes. Meanwhile, add the mayonnaise to the bowl with the caramelised onion and stir to combine.