Italian Beef Burger

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, a further 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 black pepper. Shape the beef mixture into 5 patties a little larger than your burger buns and set aside on a plate. TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.

Drizzle a little olive oil over an oven tray lined with baking paper. TIP: This prevents the cheese from sticking! Arrange the shredded Cheddar cheese in 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 in the oven to heat through, 3 minutes.