Cheesy Lamb Burgers

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

• In a large bowl, combine Aussie spice blend, fine breadcrumbs (see ingredients), the egg, the salt, lamb mince and a pinch of pepper. • Shape the mixture into evenly sized patties (one per person), slightly larger than the burger buns. • Transfer to a plate. TIP: Make a shallow indent in the centre of each patty to help prevent it from puffing up as it cooks. Little cooks: Join the fun by helping combine and shape the patty mixture! Make sure to wash your hands well afterwards.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook lamb patties until almost cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded).

• Transfer lamb patties to a lined oven tray. Sprinkle with shredded Cheddar cheese. Bake until patties are cooked through and cheese is melted, 3-4 minutes. • Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a medium bowl, combine mixed salad leaves (reserve a handful for the burgers!) and a drizzle of olive oil. Season to taste. Little cooks: Help sprinkle the cheese over the patties (be careful, the patties are hot!).