Classic Sausage Burger with Streaky Bacon

Meanwhile, pop the sausage meat into a large bowl. 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 meat.

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

Once the oil is hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Pop the (now empty) pan back on medium-high heat. Add the burgers and fry until browned and cooked through, 5-6 mins each side. Carefully turn them every 2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

While the burgers cook, grate the cheese.

Pop the onion marmalade into a small bowl and break it up with a spoon.

Cut the tomato into 2cm chunks.

When the burgers are cooked, remove the pan from the heat.

Carefully place the cheese on top of the burgers, followed by a spoonful of the onion marmalade. Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.

Meanwhile, halve the burger buns. Pop them onto a baking tray and into oven to warm through, 2-3 mins.