Oregano and Cranberry Sausage Burger

While the wedges cook, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and stir-fry until soft and golden, 6-8 mins.
Meanwhile, finely chop the cranberries. Grate the cheese.
Put the balsamic vinegar into a medium bowl, add a drizzle of olive oil and season with salt and pepper. Set aside.

Put the sausage meat and chopped cranberries into a large bowl, then add half the cooked onion. Pop the remaining onion into a small bowl and set aside with the pan for later.
Season the sausage meat with salt and pepper, then mix together with your hands. Roll the mixture into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop your (now empty) frying pan back on medium high heat with a drizzle of oil.
Once the oil is hot, add the burgers and fry until browned and cooked through, 5-6 mins on each side.
Carefully turn them every 2 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

When the burgers are cooked, remove the pan from the heat.
Top each burger with the remaining onion, then the grated cheese. Cover with a lid (or foil), then set aside, off the heat, for 3-4 mins for the cheese to melt.
Meanwhile, halve the burger buns and pop them onto a baking tray. When the wedges are almost cooked, pop the buns on the middle shelf of your oven to warm through, 2-3 mins.