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 the balsamic vinegar (for the salad), honey and a good 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. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), the water and brown sugar. Cook, stirring often, until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is cooking, combine the beef mince, rustic herb spice blend, fine breadcrumbs (see ingredients list), egg and the salt in a large bowl with a good pinch of black pepper. Shape the beef mixture into patties, a little larger than your burger buns. Transfer to a plate. TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.

Drizzle a little olive oil over an oven tray lined with baking paper. Arrange the shredded Cheddar cheese in even piles about the same size as your burger buns (2 piles for 2 people / 4 piles for 4 people). Bake until the cheese is melted in the middle and crisp around the edges, 8-10 minutes.

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. TIP: If your pan is getting crowded, cook in batches for best results!

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