Beef and Pork Mince Cheeseburger Inspired Rice Bowl

While the onion cooks, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, cut the tomato into 2cm chunks. Grate the cheese. Peel and grate the garlic (or use a garlic press).

Trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Stir in the tomato chunks and set aside to macerate.

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

Once hot, add the beef and pork mince and fry until browned, 5-6 mins. 

Use a spoon to break up the mince as it cooks. 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.

Once the mince is browned, drain and discard any excess fat. Add the garlic and fry for 1 min. 

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

Cook until the sauce has thickened, 2-4 mins, then remove from the heat.

Once everything's cooked, add the baby gem to the tomato chunks and toss to coat in the dressing.