Beef & Pork Cheeseburger Loaded Bacon Fries

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

Grate the cheese. Cut the tomatoes into 1cm chunks. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Transfer to a small bowl and cover to keep warm.

Wipe out the frying pan and return to medium-high heat (no oil).

Once hot, add the lardons and beef and pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. 

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the garlic to the pan, then fry for 1 min. 

Add the beef stock paste, water for the sauce and ketchup (see pantry for both amounts) to the pan, then stir until combined. 

Cook until the mince is glazed and the sauce has thickened, 2-4 mins.