Oregano and Cranberry Sausage Streaky Bacon Burger

While the wedges cook, 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.

Meanwhile, finely chop the cranberries. Grate the cheese.

In a large bowl, combine the sausage meat, chopped cranberries and half the cooked onion.

Put the remaining onion into a small bowl and set aside for later.

Season the sausage meat with salt and pepper, then mix together with your hands.

Roll the mixture 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.

Pop the burgers onto another baking tray and lay the bacon in a single layer alongside. TIP: Use two baking trays if necessary. Bake on the middle shelf of your oven until the burgers are cooked through and the bacon is golden brown and crispy, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The burgers are cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, halve the burger buns.

When the burgers and bacon are cooked, remove the tray from the oven and put the bacon aside on a plate lined with kitchen paper. Top each burger with the remaining onion, then the grated cheese. 

Place the buns onto same tray and pop back into the oven until the cheese has melted and the buns are warmed through, 2-3 mins.