Step 1

Heat butter and oil in a frying pan over medium heat. Stir in red onion and cinnamon for 5 minutes or until onion is soft. Stir in apple, maple syrup, vinegar and water. Cover and cook, stirring occasionally, for 10 minutes or until soft. Stir in the prunes for 5 minutes or until soft. Stir in lemon juice. Season.

Step 2

Meanwhile, preheat oven to 200°C. Heat 1 tablespoon of extra oil in a large non-stick frying pan over medium-low heat. Stir in the brown onion, garlic, thyme and lemon rind for 5-6 minutes or until soft. Transfer to a bowl. Set aside for 10 minutes to cool. Stir in the mince and breadcrumbs. Season. Divide into 6 portions. Shape each portion into a 2.5cm-thick patty.

Step 3

Line a baking tray with baking paper. Wipe frying pan clean with paper towel. Heat remaining oil in the pan over medium-high heat. Cook patties for 2-3 minutes each side or until browned. Transfer to the prepared tray. Bake for 10-12 minutes or until cooked through. Set aside for 5 minutes to rest.

Step 4

Combine sour cream and mustard in a bowl. Divide roll bases among plates. Top with the sour cream mixture, salad leaves, tomato, patties and relish. Serve with remaining roll and wedges.