Juicy Cheese Burger

Split each brioche bun in half and grate the cheddar cheese. In a bowl combine the beef mince, remaining garlic salt, dried oregano, panko breadcrumbs, half the ketchup and a few grinds of black pepper. Divide the beef mixture into equal portions, one per person, then, with your hands, form into burger patties roughly 1½cm thick. TIP: Remember to wash your hands after handling raw meat!

Heat a splash of oil in a frying pan on medium-high heat. Once hot, gently add in the burger patties and cook for 5-7 mins on each side, or until the meat is fully cooked with no pink bits remaining. When ready, pop the cheese on top of the burgers, turn the heat to low and add a splash of water to the pan. Cover with a lid or some foil and leave for 2-3 mins so the cheese melts.

While the burgers cook, cut one slice of tomato per person and chop the rest into 2cm chunks. Put the chunks into a bowl with three quarters of the rocket.

When the burgers are cooked, remove them from the pan and allow to rest on a board for a couple of mins. Wipe out the pan with some kitchen paper and pop back on medium-high heat. Toast the buns in your pan for 1-2 mins on each side.