Beef Burger and Truffle Wedges

Meanwhile, thinly slice the tomatoes. Halve the burger buns. Pop the breadcrumbs and water for the breadcrumbs (see ingredients for amount) into a large bowl, then mix to combine. Add the beef mince. Season with the salt for the burgers (see ingredients for amount) and pepper, then mix together with your hands. Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince. TIP: The burgers will shrink a little during cooking.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Whilst the burgers cook, sprinkle the grated hard Italian style cheese in even circles (about the same size as your buns, 1 per person) onto a baking tray lined with greaseproof paper. Bake on the top shelf until the cheese is golden and crisp around the edges, 8-10 mins. Remove from the oven and set aside - the cheese will become crisp as it cools.

Meanwhile, pop the olive oil for the dressing (see ingredients for amount) into a large bowl and season with salt and pepper. When everything is ready, add the rocket and toss to coat. Pop the burger buns into the oven until warmed through, 2-3 mins.