Italian Beef Burger

While the wedges are baking, thinly slice the red onion. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), the water and brown sugar and stir. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl and cover to keep warm.

While the onion is cooking, combine the beef mince, rustic herb spice blend, fine breadcrumbs, eggs and the salt in a large bowl with a good pinch of pepper. Shape the beef mixture into patties (1 per person) a little larger than your burger buns and set aside on a plate. Reserve some whole cos lettuce leaves, then shred the remaining cos. Slice the tomato into rounds. Slice the cucumber into half-moons. In a medium bowl, combine the balsamic vinegar (for the salad), honey and 1 tbs olive oil. Season with salt and pepper and set aside.

Drizzle a little olive oil over a second oven tray lined with baking paper.TIP: This prevents the cheese from sticking! Arrange the shredded Cheddar cheese in 4-5 even piles about the same size as your burger buns. Bake until the cheese is melted in the middle and crisp around the edges, 8-10 minutes. TIP: They can burn fast, so keep an eye on them!

While the Cheddar crisps are baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef patties until cooked through, 4-5 minutes each side. Place the burger buns directly onto the wire racks in the oven and bake until heated through, 3 minutes. Just before serving, add the cucumber and the shredded cos lettuce to the bowl with the dressing and toss to coat.