Naked Burger in Creamy Truffle Sauce

Meanwhile, in a medium bowl, combine the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper.

Cut the tomato into 2cm chunks and add to the dressing. Set aside.

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

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and 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 mince.

Pop the burgers onto a large baking tray and bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

When the chips have 5 mins left, in a small saucepan heat creme fraiche, chicken stock paste and water for the sauce. (see pantry for amount).

Stir to combine and bring to the boil, then reduce the heat to medium-low and simmer until slightly thickened, 3-4 mins.

Once thickened, stir the truffle zest through the sauce. Season to taste with salt and pepper, then remove from the heat. Add a splash of water if it's a little too thick.