Cheesy Venison & Beef Burger

While the fries are baking, finely chop the garlic. In a large bowl, combine the garlic, fine breadcrumbs (see ingredients), egg, the salt, venison & beef mince and Nan's special seasoning, then season with pepper. Shape the mixture into patties, each a little wider than your burger buns. Transfer to a plate. 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.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the patties until almost cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a second oven tray lined with baking paper.

While the patties are cooking, thinly slice the brown onion. Return the frying pan to a medium-high heat with a good drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, warm water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is cooking, sprinkle the patties with the shredded Cheddar cheese. Place the cheesy patties into the oven and bake until the cheese is melted, 2-3 minutes. Place the butter burger buns directly on the wire rack of the oven and bake until heated through, 3 minutes. While the burger buns are heating, thinly slice the tomato into rounds.