The Cheese 'n' Onion

Meanwhle, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat.

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

Meanwhile, grate the Cheddar. Halve the burger buns. Cut the tomato into 1cm chunks.

Add the tomatoes to a large bowl with half the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Mix together and set aside for later.

When the onions are golden, turn the heat down slightly and stir in the fig jam, butter (see pantry for amount) and the remaining balsamic vinegar. Cook for 1 min, then remove from the heat and set aside.

When the chips are halfway through cooking, turn them. Sprinkle over the hard Italian style cheese and return to the oven for the remaining time, 12-15 mins.

Place the plant-based burgers on a lightly oiled baking tray.

Bake on the middle shelf until browned, 8-9 mins.

Once browned, carefully place the Cheddar on top of the burgers.

Add the burger buns onto the same tray, then pop back into the oven until the cheese has melted and the buns are warmed through, 2-3 mins. 

When everything's ready, remove your chips from the oven and sprinkle over the truffle zest.