• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• In a large bowl, combine beef mince, fine breadcrumbs, garlic & herb seasoning and the egg, then season with salt and pepper. • Shape beef mixture into 2cm-thick patties (1 per person). Transfer to a plate.

• Wipe out the frying pan, then return to medium-high heat, with a drizzle of olive oil. Cook patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid (or foil) so cheese melts.

• While the patties are cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Thinly slice radish. • In a medium bowl, combine a drizzle of olive oil and vinegar. Add spinach & rocket mix and radish, season to taste and toss to coat.

• Spread the bases with Italian truffle mayonnaise. • Top with a cheesy beef patty, some caramelised onion and radish salad. • Serve with French fries and remaining radish salad. Enjoy!