Cheesy Smoky Beef Burgers

Halve the baby plum tomatoes.

In a large bowl, combine the sugar and oil for the dressing (see pantry for both amounts). Stir in the tomatoes, season with salt and pepper and set aside for now.

Meanwhile, peel and grate the garlic (or use a garlic press). 

In a large bowl, combine the garlic, smoky base paste, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. Season with pepper and mix together with your hands.

Roll the mince 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 large baking tray.

Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Meanwhile, grate the cheese.

Halve the burger buns. 

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.

At the same time, pop the burger buns into the oven to warm through, 2-3 mins.