Supreme Beef & Pork Cheeseburger

• Meanwhile, thinly slice cucumber into rounds. In a medium bowl, combine white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid, then add just enough water to cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

• While cucumber is pickling, thinly slice onion (see ingredients). • 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. Stir in some pickling liquid (2 tbs for 2 people / 1/4 cup for 4 people) and the brown sugar. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

• While the onion is cooking, combine beef & pork mince, South American seasoning, fine breadcrumbs, the egg and a good pinch of pepper in a large bowl. • Using damp hands, shape mince mixture into 2cm-thick patties (1 per person).

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook patties until just cooked through, 4-5 minutes each side. • In the last 2-3 minutes of cook time, sprinkle shredded Cheddar cheese over patties, then cover with a lid (or foil) and cook until cheese is melted. • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.