Christmas Stuffing Burger

Meanwhile, halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and stir-fry until soft and golden, 6-8 mins, then remove the pan from the heat. Meanwhile, roughly chop the cranberries and finely grate the cheddar cheese. Quarter the apple, remove the core, chop into small 1cm chunks. Put the balsamic vinegar in a medium bowl, add a drizzle of olive oil and season with salt and pepper.

Put the sausage meat in a mixing bowl and add the dried cranberries. Once the onion is cooked, add half to the bowl with the cranberries. Mix with your hands until well combined, then shape into patties (one per person). TIP: To stop the mixture getting too sticky, wet your hands slightly first. Remember to wash your hands after handling raw meat! Put the remaining onion in another small bowl and set aside. Don't wash your pan - you'll need it in the next step.

Pop your frying pan back on medium high heat with a drizzle of oil. When hot, lay in the burgers. Cook for 13-16 mins. Carefully turn them two or three times to stop them burning (although you do want them nicely browned). IMPORTANT: The burgers are cooked when they are no longer pink in the middle. Meanwhile, add the apple to the balsamic dressing and stir to combine.

When the burgers are cooked, remove the pan from the heat. Divide the remaining onion between the tops of the burgers, followed by the grated cheese. Add a splash of water to the pan and place a lid on the pan (or wrap tightly in foil). Pop the pan back on the heat, reduce the heat to low and leave the cheese to melt, 2-4 mins. Just before the wedges are ready, pop the burger buns on the middle shelf of your oven to warm through, 2 mins.