BBQ Sausage and Streaky Bacon Cheeseburger

Meanwhile, put the sausage meat in a large bowl, season with pepper and mix together with your hands.

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto another baking tray along with the garlic parcel and bacon rashers (use another tray if necessary). Bake on the middle shelf of your oven until the burgers are cooked through and the bacon is crispy, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.

While the burgers are cooking, zest the lime, then cut into wedges (see ingredients for amount). 

Pop the coleslaw mix, lime zest and mayonnaise into a medium bowl. Season with salt and pepper, squeeze in some lime juice and mix together. Taste and add more lime juice and seasoning if needed. 

Grate the Cheddar and set aside.

When the burgers are cooked, remove the pan from the heat and pour in the BBQ sauce. Turn the burgers to ensure they're well coated.

Carefully place the cheese on top of the burgers. Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.

Once the garlic has cooled, cut the end with scissors and squeeze it out the skin. Mash with a fork, then mix it into the coleslaw.

When the wedges are almost ready, halve the burger buns.

Pop them onto a baking tray and into the oven to warm through, 2-3 mins.