Argentinian-Style Chimichurri Beef Burger

• Thinly slice onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover the onion. Set aside.

• Finely chop parsley (see ingredients). • In a medium bowl, combine parsley, a pinch of chilli flakes (if using), a drizzle of white wine vinegar, a generous pinch of salt and sugar and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Set aside.

• In a large bowl, combine beef mince, garlic & herb seasoning, fine breadcrumbs and the egg. • Shape beef mixture into 2cm-thick patties (1 per person).

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into patties!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook patties until just cooked through, 4-5 minutes each side. • In last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid (or foil) to melt cheese. • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.