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, 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 the mixture into evenly sized patties (one 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: Join the fun by combining the ingredients and shaping 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 shredded Cheddar 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.

• Slice burger buns in half. • Spread each bun with a layer of peppercorn aioli. Top with a garlic and herb beef patty, tomato slices, caramelised onion and a handful of spinach & rocket mix. • Divide burgers between plates. Serve with fries and remaining peppercorn aioli.

Little cooks: Take the lead and help build the burgers!