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 and season with salt and pepper. Fry, stirring occasionally, until golden, 10-12 mins.

Once the onion is golden, add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

Transfer to a small bowl and cover to keep warm.

While the onion cooks, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, cut the tomato into 2cm chunks. Grate the cheese. Peel and grate the garlic (or use a garlic press).

Trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Stir in the tomato chunks and set aside to macerate.

Wipe out the (now empty) frying pan and return to medium-high heat (no oil).

Once hot, add the beef and pork mince and fry until browned, 5-6 mins. 

Use a spoon to break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once the mince is browned, drain and discard any excess fat. Add the garlic and fry for 1 min. 

Add the beef stock paste, ketchup and water for the sauce (see pantry for both amounts) to the mince, then stir until combined.

Cook until the sauce has thickened, 2-4 mins, then remove from the heat.

Once everything's cooked, add the baby gem to the tomato chunks and toss to coat in the dressing.

Fluff up the rice with a fork and divide between your bowls.

Spoon the mince over one side of the rice and add the salad to the other side. Top with the caramelised onion.

Sprinkle over the cheese and drizzle the burger sauce over the mince to finish.

Enjoy!