Plant Based Burger

Halve, peel and thinly slice the onion. Pick a one lettuce leaf per person from your baby gem to put in the burger later then trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Grate your cheddar. Peel the garlic clove(s) and pop into foil with a drizzle of oil and scrunch to enclose it. Roast on a baking tray in your oven until soft, 10-12 mins. 

Heat a drizzle of oil in a medium frying pan on medium high heat. When hot, add the sliced onion and a pinch of salt. Cook stirring frequently until the onion is soft and a dark golden brown, 5-6 mins. When hot transfer to a plate and cover with tin foil to keep warm. Wipe out the pan but don't wash it, we will use it later.

15 minutes before your wedges are done. Return the pan to a medium high heat with a drizzle of oil. When hot, add your plant based burgers and fry on each side until crisp and golden, 3-4 mins per side. Once the burgers are cooked, remove from the heat and add the cheddar and cover with a lid of tin foil. Allow to sit for 2-3 mins for the cheese to melt.

Crush the roasted garlic with the back of a fork until smooth and pop it into a small bowl along with the mayonnaise. Season with salt and pepper and mix well. Add the sliced lettuce to the bowl along with the garlic mayo and mix well to dress. When the burgers are done and the cheese is on, cut the burger buns in half widthways and pop in the oven for 2-3 mins to warm through.