Crispy Bacon and Venison Burger

Meanwhile, grate the cheddar. Trim the root from the baby gem lettuce then separate the leaves. Pop to one side for later. Put the breadcrumbs and water (see ingredients for amount) into a large bowl. Season with salt and pepper, mix, then add the venison mince. Mix with your hands until combined, then shape into burgers about 2cm thick, 1 per person. IMPORTANT: Remember to wash your hands after handling raw meat! IMPORTANT: Remember to wash your hands after handling raw meat!

Heat a drizzle of oil in a frying pan on high heat. Once hot, add the bacon and fry until golden on either side, 3 mins. Drizzle with the maple syrup and fry until caramelized and sticky, a further 2 mins. Remove from to a plate and set aside for later.

Put your frying bak on a medium heat with a drizzle of oil. When hot, add the red onions and fry stirring occasionally until softened, 3-4 mins. Add the red wine vinegar and sugar (see ingredients for amount), reduce the heat and cook until soft and sticky, 2- 3 mins more.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. When the burgers are cooked, remove the pan from the heat. Carefully place the cheddar cheese on top of the burgers. Pop a lid on the pan (or wrap tightly in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. Meanwhile, halve the burger buns pop them in the oven for the last 3 mins of the potato cook time.