Cheesy Mexican Style Spiced Naked Burger

Meanwhile, finely chop the coriander (stalks and all). Halve, peel and thinly slice the red onion. Halve the baby plum tomatoes. Trim the baby gem then separate the leaves. Set aside 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 for the breadcrumbs (see ingredients for amount) into a large bowl, then mix to combine. Add the beef mince, coriander and garlic. 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.

Pop the burgers onto a lightly oiled baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. Meanwhile, heat a drizzle of oil in a small saucepan on medium heat. Add the onion 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. IMPORTANT: The burgers are cooked when no longer pink in the middle. 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. In another bowl, add the cider vinegar and a drizzle of olive oil. Season, then add the sliced lettuce and baby plum tomatoes. Toss to coat.