Cheesy Mexican Style Spiced Naked Burger

Meanwhile, halve, peel and thinly slice the shallot. Cut the tomato into 1cm chunks.

Trim the lettuce, 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.

In a large bowl, combine the garlic, Mexican style spice mix, breadcrumbs, garlic salt and water for the breadcrumbs (see pantry for amount), then add the beef mince.

Season with pepper and mix together with your hands.

Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto another 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. Once hot, add the shallot and cook, stirring occasionally, until softened, 5-6 mins.

Transfer to a small bowl and stir in the red pepper chilli jelly to make your shallot relish.

Once cooked, carefully place the cheese on top of the burgers and pop back into the oven until the cheese has melted, 2-3 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

In another bowl, combine the cider vinegar and a drizzle of olive oil. Season, then add the sliced lettuce and tomatoes. Toss to coat.