Build Your Own: Cheeseburger and Wedges

Meanwhile, in a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince. 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 a baking tray. When the wedges have 15 mins remaining, bake the burgers on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the onion.

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

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

While the onion fries, grate the Red Leicester. Halve the burger buns.

Trim the baby gem and separate the leaves. Reserve some whole leaves for the burgers. Thinly slice the rest of the baby gem.

Halve the baby plum tomatoes. In a medium bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

When the onions have softened, stir in the sweet chilli sauce.

Once the burgers are cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins.

Build Your Own: If you'd prefer the burgers without cheese, skip this step.

Meanwhile, pop the burger buns into the oven to warm through, 2-3 mins.

If you'd like the salad dressed, add the tomato and sliced baby gem to the salad dressing and toss together.

Build Your Own: Set some plain salad aside if you don't want dressing.