BBQ Beef Burger

Meanwhile, pop the beef mince into a bowl and season well with salt and pepper. Add half the BBQ sauce and mix well to combine (use your hands for best results!). Form the mixture into 4 equal sized burgers and set aside. Tip: The burgers should be about the same width as the buns! Remember to wash you hands after handling raw meat.

Roughly chop the vine tomatoes into 2cm chunks. Trim the cucumber, quarter lengthways then chop into small cubes. Trim the lettuce then slice thinly. Pop the tomato, cucumber and lettuce into a bowl and drizzle with a little olive oil. Season well with salt and plenty of black pepper. Set aside. Tip: The tomatoes will release their juices and make a lovely dressing. Halve the chilli, remove the seeds and finely chop.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the burgers and fry until browned and cooked through, 8-10 mins, turning occasionally. Tip: Lower the heat if they brown too quickly! The burgers are cooked when they are no longer pink in the middle.

Grate the cheddar cheese. Halve the brioche buns. When the burgers are cooked, top each one with some cheese, then add a tiny splash of water to the pan and immediately pop a lid (or some foil) on. Leave for 2-3 mins. Tip: This will help melt the cheese and keep the burgers nice and moist! Meanwhile, pop the brioche buns in the oven for 2-3 mins until warmed through.