Honey Mustard Beef Burgers

While the chips are baking, thinly slice the brown onion. Grate the beetroot (unpeeled). In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar and cook until softened, 2-3 minutes. Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with a pinch of salt and pepper and transfer to a bowl.

While the relish is cooking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the egg, garlic, beef mince, fine breadcrumbs, honey, Dijon mustard, the salt and a pinch of pepper. Shape the beef mixture into evenly sized patties a bit larger than your burger buns. You should get 1 patty per person.

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

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the beef patties and cook, flipping occasionally, until just cooked through, 8-10 minutes.

TIP: The patties will char a little, this adds to the flavour!

While the beef patties are cooking, place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. While the buns are heating, thinly slice the tomato into rounds. Roughly shred the cos lettuce (see ingredients list).