Beet-iful Bacon Burger on a Black Charcoal Bun

Separate the bacon slices and transfer to another parchment-lined baking sheet. Bake in the oven for 5 minutes, then add the charcoal bun to the same baking sheet and return to the oven for 3 more minutes.

Crush the tortilla chips inside the packet, then transfer to a bowl (see Tip). In another bowl, combine the water with the flour (see pantry for amounts). Coat the burger first with the batter and then with the crushed chips. Heat the sunflower oil in a frying pan over medium-high heat. Fry the burger for 4 - 5 minutes per side or until done.

Tip: you can also use a food processor if preferred.

Slice half of the tomato and dice the rest. Slice the cucumber into crescents. Set aside some lettuce leaves to use later, then roughly chop the rest. Transfer the lettuce, diced tomato and cucumber to a salad bowl. In a small bowl, combine the honey with the white balsamic vinegar and half each of the mustard and mayonnaise. Season to taste with salt and pepper.

Finely chop the onion and transfer to a small bowl. Add the smoky ketchup and the rest of the mustard and mayonnaise, then mix well to combine.