Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm wide wedges (no need to peel). Halve the baby plum tomatoes. Halve, peel and thinly slice the red onion. Grate the Cheddar.

Pop the sweet potato wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, put the Italian style herbs and beef mince into a large bowl. Season with the salt for the burgers (see ingredients for amount) and pepper, then mix together with your hands to combine. Roll the mince into even-sized balls, then shape into 2cm thick burgers (1 per person). TIP: The burgers will shrink a little during cooking. Pop onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The burgers are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and season with salt and pepper and fry until soft and sweet, 8-10 mins. Add half the balsamic vinegar with a pinch of sugar (if you have any) and cook until the vinegar has evaporated, 1-2 mins. Transfer to a small bowl and set aside.

When the burgers are cooked, remove from the oven and carefully place the cheese on top of each. Cover loosely with foil, then set aside for 3-4 mins for the cheese to melt.

Meanwhile, pop the remaining balsamic vinegar, a pinch of sugar and a drizzle of oil into a bowl. Season with salt and pepper, then add the tomatoes and rocket to the dressing and toss to coat. Share the burgers between your plates and top with the caramelised onion. Serve with the sweet potato wedges and salad alongside. Enjoy!