Cheeseburger Style Beef and Bacon Rice Bowl

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

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.

Meanwhile, trim the cucumber and thinly slice into rounds. Grate the cheese.

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

In a medium bowl, combine the red wine vinegar, two thirds of the sugar and the olive oil for the dressing (see pantry for both amounts). Set aside.

Once the onions are golden, add the remaining sugar and cook until caramelised, 1-2 mins more. Transfer to a small bowl and cover to keep warm.

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

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

Use a spoon to break it up 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 beef is browned, drain and discard any excess fat. Add the garlic and 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 sauce has thickened, 2-4 mins, then remove from the heat.

Once everything's cooked, add the baby gem and cucumber to the bowl of dressing and toss to coat.