Italian Style Cheesy Bacon Sausage Burgers

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine half the garlic and the sausage meat. 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 mince.

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

Once hot, add the bacon rashers and fry until crispy, 3-4 mins. Transfer them to a plate lined with kitchen paper.

Put the pan back on medium-high heat (add an extra drizzle of oil if needed), lay in the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

When the burgers are cooked, transfer them to a plate lined with kitchen paper alongside the bacon rashers and set aside for now.

Pop the empty frying pan back onto medium-high heat with another drizzle of oil (if needed).

Stir in the remaining garlic and fry for 30 seconds. Add the tomato puree and stir fry for 1 min, then pour in the water and sugar for the sauce (see pantry for both amounts).

Stir to combine, bring to the boil, then simmer until the sauce thickened, 4-5 mins.

When the tomato sauce has thickened, stir in the butter (see pantry for amount) and half the cheese. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

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

Add the burgers back into the pan and gently turn in the sauce until warmed through and piping hot, 1-2 mins.