Cheesy Mexican Spiced Naked Burger

Meanwhile, finely chop the coriander (stalks and all). Halve, peel and thinly slice the shallot. Halve the baby plum tomatoes. Trim the root from the baby gem lettuce then separate the leaves. Keep 2 large leaves per person, then thinly slice the rest widthways. Peel and grate the garlic (or use a garlic press). Grate the cheese.

Put the Mexican style spice mix, breadcrumbs and water (see ingredients for amount) into a large bowl, then mix to combine. Add the beef mince, coriander and garlic. Season with salt and pepper then mix together with your hands. Roll the mince into even-sized balls, then flatten to make burger patties 1cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 18-20 mins. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. TIP: The burgers will shrink a little during cooking. Meanwhile, heat a drizzle of oil in a small saucepan on medium heat. Add the shallot and cook until softened, 5-6 mins. Stir occasionally. Transfer to a small bowl and stir in the red pepper chilli jam to make the relish.

When the burgers are cooked, remove from the oven. Carefully place the cheese on top of the burgers. Cover loosely with foil then set aside for 3-4 mins for the cheese to melt. IMPORTANT: The burgers are cooked when no longer pink in the middle. In another bowl, add the cider vinegar and olive oil (see ingredients for amount). Season, then add the sliced lettuce and baby plum tomatoes. Toss to coat.