Balsamic Burger Bowl with Aged Gouda

Quarter the fennel and remove the tough core, then chop the fennel into strips and finely chop the fronds. Core and thinly slice the apple. Slice the onion into thin half rings.

Heat a clean frying pan over medium-high heat and fry the onion with a pinch of salt for 5 - 7 minutes. Add a knob of butter and reduce the heat, then add the burger and fennel to the pan (see Tip). Fry the burger for 3 - 4 minutes per side or until done.

Tip: if preferred, you can skip frying the fennel and add it raw to the salad instead.

Add the balsamic vinegar and sugar to a saucepan over high heat (see pantry for amounts). Bring to a boil, then reduce the heat and allow to reduce for 4 - 5 minutes so as to make a balsamic syrup. Turn off the heat and set aside, then heat briefly before serving.

In a large salad bowl, combine the white wine vinegar with the extra virgin olive oil, then season to taste with salt and pepper. Add the apple, giant couscous and lettuce, then toss well to combine with the dressing.