Rotation - Cheesy Caramelised Onion Beef Burger

Meanwhile, peel and grate the garlic (or use a garlic press).

Kid's step: In a large bowl, combine the garlic, breadcrumbs, half the mustard and the 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. Bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the onion. Halve the baby plum tomatoes.

Pop a large frying pan on medium heat and melt in the butter (see pantry for amount).

Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar for the onions (see pantry for amount) and half the cider vinegar. Cook until caramelised, 1-2 mins more.

Meanwhile, in a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) and the remaining cider vinegar. Season with salt and pepper, then set your dressing aside.

Grate the cheese. Halve the burger buns.

Once the burgers are cooked, carefully place the cheese on top of them and pop back into the oven until the cheese has melted, 2-3 mins.

At the same time, pop the buns into the oven to warm through, 2-3 mins.

In a small bowl, mix the remaining mustard with the mayo (see pantry for amount).

Make kid friendly: Keep some mayo aside if anyone doesn't want mustard mayo.

Just before everything's ready, toss the baby leaves and tomatoes in the dressing.

Make kid friendly: ​​If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.