Garlic & Herb Beef Burger

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

While the onion is cooking, thinly slice the tomato. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a small bowl, combine the crushed peppercorns and garlic aioli.

In a large bowl, combine the beef mince, garlic & herb seasoning, egg and fine breadcrumbs. Season with salt and pepper. Shape the beef mixture into evenly sized patties slightly larger than your burger buns.

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

Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the beef patties, in batches, until just cooked through, 4-5 minutes each side. In the last 1-2 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid so the cheese melts. Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.