Veggie Burger and Sticky Red Onion Relish

Meanwhile, halve, peel and thinly slice the red onion.

In a medium bowl, combine the red wine vinegar, sugar (see pantry for amount) and a pinch of salt and pepper.

Add half the onion, toss to coat, then set aside to pickle.

Trim the baby gem and halve lengthways. Tear off two leaves per person and set aside.

Thinly slice the remaining baby gem.

Halve the baby plum tomatoes. 

Pop a large frying pan on medium heat with a drizzle of oil.

Once hot, add the remaining onion to the pan and cook until softened, 4-5 mins. Season with salt and pepper.

Add the balsamic vinegar and cook until evaporated, 1 min.

Stir in the red pepper chilli jelly and cook until sticky, 1-2 mins. Transfer to a small bowl and set aside.

When the chips have 10 mins remaining, wipe out the (now empty) pan and return to medium-high heat with a drizzle of oil.

Once hot, fry the burgers until browned, 3-4 mins on each side.

Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.