Cheesy Jerk Sausage Meatball Bacon Burger and Wedges

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 and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar (see pantry for amount) and half the jerk paste. Cook until caramelised, 1-2 mins more.

While the onion caramelises, cut the tomato into 1cm chunks. Grate the cheese. 

Halve the burger buns. Set aside for now.

In a large bowl, combine the remaining jerk paste and sausage meat.

Roll into even-sized balls, 5 per person. Pop onto another baking tray.

Lay the bacon rashers in a single layer on the other side of the ray. IMPORTANT: Wash your hands and equipment after handling raw meat.

When the wedges are halfway through cooking, bake the jerk meatballs and bacon on the top shelf until browned on the outside and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, in a medium bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). 

When the jerk meatballs are cooked, remove the tray from the oven. 

Remove the bacon rashers and aside onto your board for later. Then, evenly glaze the meatballs with the honey (see pantry for amount). 

Push the glazed meatballs together to the centre of the tray and top with the caramelised onions and cheese.

Pop the burger buns onto the baking tray alongside the meatballs and return the tray to the top shelf until the cheese has melted and the buns have warmed through, 2-3 mins.