NZ Cheesy Garlic & Herb Lamb Burger

• While the wedges are baking, thinly slice red onion. • In a large bowl, combine the egg, lamb mince, fine breadcrumbs, garlic & herb seasoning and a pinch of pepper. • Shape lamb mixture into patties (1 per person), slightly larger than your burger buns.

TIP: Make a shallow indent in 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 medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

• If adding cheese to your burger, in last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid so cheese melts.

• While patties are cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Meanwhile, in a medium bowl, combine slaw mix, dill & parsley mayo, a drizzle of white wine vinegar and a pinch of salt.