Veal Bacon Cheeseburger

Finely chop the red cabbage. Set aside two thin slices of apple per person to use later, then core and dice the rest of the apple. In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar and honey, then season to taste with salt and pepper.

Transfer the cabbage and diced apple to the salad bowl, then toss well to combine and set aside. Heat a clean frying pan over medium-high heat and fry the bacon for 3 - 5 minutes until done, then remove from the pan and set aside. Slice the onion into half rings in the meantime.

In the same pan, melt the butter over medium heat and fry the onion with the burger for 3 - 5 minutes per side or until done (see Tip). Remove the burger from the pan and then deglaze the pan with the balsamic vinegar.

Tip: if preferred, you can top the burgers with the cheese already and then cover the pan with the lid so as to allow the cheese to melt. Otherwise, just add the cheese in the next step as instructed.

Cut open the bread roll and spread both sides with the cranberry chutney. Top with the reserved apple, the onion and the burger. Top the burger with the bacon and cheese.