Cheesy Venison & Beef Burger

While the fries are baking, thinly slice the red onion. Thickly slice the tomato. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 4-5 minutes. Reduce heat to medium, then add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a medium bowl and set aside.

While the onion is cooking, finely chop the garlic. In a large bowl, combine the garlic, egg, venison & beef mince, Nan's special seasoning and fine breadcrumbs. Season with salt and pepper. Shape the mixture into patties, slightly larger than your burger buns. You should get 1 patty per person. TIP: Make a shallow indent in the centre of each patty to help prevent it puffing up as it cooks.

When the fries have 10 minutes cook time remaining, wipe out the pan and return to a medium-high heat. Cook the patties until just cooked through, 4-5 minutes each side. In the last 2-3 minutes of cook time, sprinkle the shredded Cheddar cheese over the patties and cover with a lid (or foil) to melt the cheese. TIP: Reduce the heat to medium if the patties begin to char.

While the patties are cooking, place the burger buns directly on a wire rack in the oven and bake until heated through, 2-3 minutes. Meanwhile, add the mayonnaise to the bowl with the caramelised onion and stir to combine.