Spiced Naked Cheeseburger and Pineapple Relish

Meanwhile, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).

In a large bowl, combine half the cider vinegar with a drizzle of olive oil and a pinch of sugar (if you have any). Season with salt and pepper.

Cut the tomato into 1cm chunks and mix into the dressing. Set aside. 

Remove the pineapple from the tin (keep the tin and juice for later) and cut into small chunks (as small as you can).

In another large bowl, combine the garlic, Caribbean style jerk, breadcrumbs, 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 another baking tray.

Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, pop a medium saucepan on medium heat. Add the pineapple chunks and the juice from the tin, sweet chilli sauce and the remaining cider vinegar. 

Bring to the boil, then lower the heat and simmer until reduced and a bit sticky, 8-10 mins.

Once reduced, remove from the heat. Season with salt and pepper, then set aside.