Cheeseburger-Style Beef Rissoles

While the wedges are baking, thinly slice cucumber and onion. Grate carrot (see ingredients). Heat a large frying pan over medium-high heat. Toast sesame seeds (see ingredients), tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a second small bowl.

In a medium bowl, combine beef mince, the egg, fine breadcrumbs, All-American spice blend, Dijon mustard and a pinch of salt. Using damp hands, form heaped spoonfuls of mixture into meatballs, then flatten to make 2cm-thick rissoles (3-4 per person). Set aside on a plate. Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side. In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over each rissole and cover with a lid (or foil) so the cheese melts.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

While the rissoles are cooking, combine a drizzle of olive oil and white wine vinegar in a medium bowl. Season, then add carrot, cucumber and mixed leaves. Toss to coat.