Garlic & Herb Beef Burger with Peppercorn Aioli

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

While the onion is cooking, thinly slice the tomato. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their packet using a rolling pin. In a second small bowl, combine the crushed peppercorns and garlic aioli.

In a large bowl, combine the beef mince, garlic & herb seasoning, egg and fine breadcrumbs. Season with salt and pepper and shape the beef mixture into evenly sized patties slightly larger than a burger bun.

TIP: Make a shallow indent in the centre of each patty, this will help prevent it from puffing up as it cooks.

Wipe the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef patties until just 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 so the cheese melts. Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.