Honey Mustard Beef Burgers

While the chips are baking, thinly slice the brown onion. Grate the beetroot (unpeeled). In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper. Transfer to a bowl. TIP: Wear rubber gloves to prevent the beetroot from staining your hands.

While the beetroot relish is cooking, finely chop the garlic. In a medium bowl, combine the egg, garlic, beef mince, fine breadcrumbs, honey, Dijon mustard and the salt, then season with pepper. Shape the beef mixture into evenly sized patties slightly larger than your burger buns.
TIP: Make a shallow indent in the centre of each patty to help prevent it puffing up as it cooks.

Wipe out the 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. TIP: The patties will char a little, this adds to the flavour!

While the patties are cooking, place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. While the buns are heating, thinly slice the tomato. Roughly tear the cos lettuce leaves (see ingredients).