Sausage and Bacon BBQ Cheeseburger

Meanwhile, grate the Cheddar cheese. 

Trim the lettuce and thinly slice.

Slit the sausage skins lengthways, remove the skin and discard. Put the saugagemeat in a bowl and use your hands to combine it together. Roll the sausage meat into even-sized balls, then shape into 1cm thick burgers, 1 per person.

Pop the burgers onto a baking tray. IMPORTANT: Wash your hands and equipment after handling raw meat. 

When the wedges have 15 mins remaining, bake the burgers on the middle shelf until cooked through, 14-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

While everything cooks, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side.

Transfer to a plate lined with kitchen paper and set aside for later. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once the burgers are cooked, carefully place the cheese on top of the burgers. Pop the burger buns onto the same tray, cut side up.

Return the tray to the oven until the cheese has melted and the buns have warmed through, 2-3 mins.

Meanwhile, in a medium bowl, combine the lettuce with the burger sauce. Toss together until well coated.