Caramelised Onion Cheeseburger Halloween Yorkshire Pudding

Place the finely sliced onions in a large skillet with a splash of water, cover, and cook over medium heat for about 35 minutes, stirring frequently and adding more water as needed to prevent sticking.

After the onions have softened, stir in the brown sugar, thyme, and Worcestershire sauce, then continue cooking uncovered for an additional 5 minutes until the mixture is glossy and caramelised.

Divide the 500 g of lean beef mince into four equal portions and shape each portion into a burger patty about 1 cm thick; pan‑fry or air‑fry the patties over medium‑high heat until browned on both sides and cooked through, about 4‑5 minutes per side.

Using a pumpkin‑shaped cutter, cut each slice of American cheese into a pumpkin silhouette.

Preheat the oven according to the Yorkshire pudding package instructions (typically 425°F/425°F). Fill each large Yorkshire pudding with a generous spoonful of the caramelised onions, place a cooked burger patty on top, and add a pumpkin‑shaped cheese slice. Bake or air‑fry the assembled puddings until the cheese melts and the pudding is heated through, about 5‑7 minutes.

While the puddings finish cooking, combine the remaining cheese slices with 50 ml of milk in a microwave‑safe bowl. Microwave in 20‑second bursts, stirring after each burst, until a smooth cheese sauce forms.

Make a well in the centre of the prepared mashed potatoes on a serving plate, pour the cheese sauce over the potatoes, and top with the spooky Yorkshire pudding burgers.

Serve immediately while hot, optionally garnishing with extra thyme or a drizzle of Worcestershire sauce.