Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Slice the tomato into rounds. Thinly slice the pear into wedges. In a medium bowl, combine a drizzle of balsamic vinegar(for the salad), honey and drizzle of olive oil. Season with salt and pepper and set aside.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar(for the onion), the water and brown sugar and mix well. Cook, stirring, until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is cooking, combine the beef mince, Italian herbs, fine breadcrumbs (see ingredients), egg and the salt in a large bowl. Season with pepper. Shape the beef mixture into patties (1 patty per person), a little larger than a burger bun. Transfer to a plate. TIP: Make a shallow indent in the centre of each patty to help prevent it puffing up as it cooks.

Drizzle a little olive oil over a lined oven tray. Arrange the shredded Cheddar cheese in even piles about the same size as your burger buns. Bake until the cheese is melted in the middle and crisp around the edges, 8-10 minutes. TIP: Keep an eye on the crisps, you want them golden and crisp, not burnt!

While the Cheddar crisps are baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beef patties until cooked through, 4-5 minutes each side. Place the bake-at-home burger buns in the oven to heat through, 3 minutes.

Slice the burger buns in half. Spread some burger sauce over the base of each bun and top with a beef patty, tomato, a Cheddar crisp, some caramelised onion and mixed salad leaves. Add the pear, remaining tomato and mixed salad to the medium bowl with the dressing and toss to coat. Serve the salad with the burgers.