Honey Mustard Beef Burgers

While the fries are baking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the beetroot and onion and cook until softened, 5-6 minutes. Add the balsamic vinegar, brown sugar and the warm water and cook until softened, 4-5 minutes. Remove from the pan and set aside. Wipe the pan clean with paper towel.

While the relish is cooking, combine the egg, garlic, beef mince, fine breadcrumbs, honey and Dijon mustard in a large bowl. Add the salt and a pinch of pepper and mix to combine. Shape the beef mixture into 5 evenly sized patties (roughly the size of your burger buns).

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef patties and cook until just cooked through, 4-5 minutes each side. TIP: You may notice the patties go slightly dark when cooking, this is the sugar from the honey caramelising in the pan.

While the beef patties are cooking, thinly slice the tomato. Shred the cos lettuce. Return the medium frying pan to a high heat with a drizzle of olive oil. Slice the burger buns in half and place, cut side down, in the pan and toast until warm and lightly golden, 30 seconds.