Garlic & Herb Beef Burger with Fries & Peppercorn Aioli

Meanwhile, thinly slice brown onion. In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring, 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.

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

Little cooks: Have a go at crushing the peppercorns and combining the ingredients for the aioli.

In a large bowl, combine beef mince, garlic & herb seasoning, the egg and fine breadcrumbs. Season with salt and pepper. Shape mixture into evenly sized patties (1 per person) slightly larger than a burger bun.

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

Little cooks: Help combine the ingredients and shape the mixture into patties!

Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook patties until just cooked through, 4-5 minutes each side. In the last 1-2 minutes of cook time, sprinkle grated Parmesan cheese over patties, then cover with a lid so the cheese melts. Meanwhile, place bake-at-home burger buns on a wire rack in the oven. Bake until heated through, 3 minutes.