Double Cheese Baked BBQ Burgers

In a large bowl, combine the garlic salt, breadcrumbs and water for the breadcrumbs (see ingredients for amount), then add the beef mince.
Season with salt and pepper, then 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 a lined or lightly oiled baking tray and 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, chop the tomatoes into 2cm pieces. Trim the baby gem, then separate the leaves.
Put the cider vinegar and olive oil for the dressing (see ingredients for amount) into a medium bowl. Season with salt, pepper and a pinch of sugar (if you have any).
Mix together and add the tomatoes. Stir to combine and set aside.
Grate the Cheddar and Red Leicester.

Once the burgers and wedges are cooked, transfer the wedges to the bottom of your oven and remove the burgers.
Carefully pile the cheese on top of the burgers, followed by the BBQ sauce.
Turn your oven to grill setting, then grill your burgers until the cheese has melted, 2-3 mins.