Italian Plant-Based Burger & Cheddar Crisps Burger

• Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook onion, stirring, until softened, 4-5 minutes.
• Add the balsamic vinegar (for the onion), a splash of water and the brown sugar and mix well.
• Cook, stirring, until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• While the onion is cooking, combine beef mince, Italian herbs, fine breadcrumbs (see ingredients), the egg and salt in a large bowl. Season with pepper.
• Shape the beef mixture into patties, a little larger than a burger bun. You should get one patty per person. Transfer to a plate.

• Place shredded Cheddar cheese in even circles (about the same size as your buns, 1 per person) on a lined oven tray.
• Bake until cheese is golden and crispy at edges, 10 minutes (watch it doesn’t burn!).

• While the Cheddar crisps are baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. 
• Cook plant-based burger patties until browned and heated through, 2-3 minutes each side.
• Bake the bake-at-home burger buns directly on a wire oven rack until heated through, 3 minutes.

TIP: For even browning, gently press down on the patties using a spatula