Scotland's Cheesy Square Sausage Burger

Meanwhile, halve, peel and thinly slice the onion.

Grate the Red Leicester.

In a medium bowl, add a drizzle of olive oil and season with salt and pepper. Set your dressing aside.

Melt the butter (see pantry for amount) in a large saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally until golden, 10-12 mins.

Meanwhile, in a large bowl, combine the onion marmalade and sausage meat. Season with pepper and mix together with your hands. 

Roll into even-sized balls, then shape into 1cm thick square burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop your square burgers onto a large lined baking tray. 

When the oven is hot, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, when the onions are golden, add the balsamic vinegar and sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more. Set aside. 

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

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

Just before serving, toss the baby leaves in the dressing. TIP: Don't add the leaves too early or they'll go soggy.