Very Merry Cheesy Maple Bacon Burger

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, dried rosemary, 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 a large baking tray and bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, in a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside.

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

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the maple syrup to the pan, stir to coat the bacon, then remove from the heat.

Just before everything\s ready, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.

Add the baby leaves to the bowl of dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.