Smokey Beef Cheeseburger

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

While the onion is caramelising, thinly slice the tomato. Shred the cos lettuce leaves. In a large bowl, add the All-American spice blend, beef mince, fine breadcrumbs (see ingredients list), the salt, egg and a good pinch of pepper. Mix well and shape the beef mixture into evenly sized patties slightly larger than your burger buns. You should get 1 patty per bun.

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

Wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the beef patties and cook until 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 until the cheese melts.

TIP: If your pan is getting crowded, cook in batches for best results!

While the burgers are cooking, place the bake-athome burger buns on a wire rack in the oven for 3 minutes, or until heated through.