Cheesy Beef Burgers

In a large bowl, combine the garlic, Aussie spice blend, fine breadcrumbs (see ingredients), egg, the salt, beef mince and a pinch of pepper. Shape the mixture into evenly sized patties (1 per person), each a little wider than your burger buns. Transfer to a plate. TIP: Make a shallow indent in the centre of each patty, this will help prevent it from puffing up as it cooks.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the beef patties until almost cooked through, 4-5 minutes each side. TIP: If your pan is getting crowded, cook in batches for the best results!

Transfer the beef patties to a lined oven tray and sprinkle with the shredded Cheddar cheese. Bake until the cheese has melted, 3-4 minutes. Set aside. Meanwhile, place the bake-at-home burger buns on the wire rack in the oven and bake until heated through, 3 minutes.

While the cheese is melting, return the frying pan to a medium-high heat with a good drizzle of olive oil. Cook the onion, stirring, until soft, 5-6 minutes. Add the balsamic vinegar, warm water and brown sugar and simmer until the liquid is nearly evaporated and the mixture is slightly sticky. Season to taste.

Slice the burger buns in half. Divide the buns between plates and spread the bases with the creamy pesto dressing. Top each with a cheesy beef patty, caramelised onion, tomato and the reserved cos lettuce. Toss the shredded cos lettuce with a drizzle of olive oil and a pinch of salt and pepper and serve on the side.