Honey Mustard Beef Burgers

While the chips are baking, thinly slice the brown onion. Grate the beetroot (unpeeled). Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the beetroot, balsamic vinegar and brown sugar, then 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 beef mince, garlic, egg, 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.

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

Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Add the beef patties and cook, turning every now and then, 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 bakeat-home burger buns on a wire rack in the oven until heated through, 3 minutes. Thinly slice the tomato.