Smokey Beef Cheeseburger & Fries with Truffle Mayo & Caramelised Onion

• Meanwhile, thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Add the balsamic vinegar, brown sugar and a splash of water and mix well. Reduce heat to medium and cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

• While the onion is cooking, combine beef mince, smoked paprika, fine breadcrumbs (see ingredients), the salt and the egg in a large bowl. Season with pepper and mix well. • Using damp hands, shape beef mixture into evenly sized patties (1 per person), slightly larger than the burger buns.

TIP: Make a shallow indent in the centre of each patty to help prevent it puffing up as it cooks.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into patties! Make sure to wash your hands after.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook beef patties until cooked through, 4-5 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid (or foil) so the cheese melts.

• Meanwhile, thinly slice tomato. • In a medium bowl, combine mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season. • Halve burger buns, then bake directly on a wire oven rack until heated through, 2-3 minutes.