Ultimate Bacon Cheeseburger

Meanwhile, add the breadcrumbs, remaining rosemary and the water (see ingredients for amount) to a large bowl. Then add the beef mince, season well with salt and pepper. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 1cm thick (1 per person). Cover and leave to one side for now. IMPORTANT: Wash your hands and equipment after handling raw meat.

Next, heat a drizzle of oil in a large frying pan on medium-high heat. Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Remove to a plate lined with kitchen paper (don't wash the pan, we will use it later). IMPORTANT: Wash your hands after handling raw meat. Cook bacon thoroughly. Meanwhile, zest and halve the lime. Thinly slice the tomato. Grate the cheese. Cut the burger buns in half.

Pop the (now empty) frying pan back on medium-high heat (for extra flavour, use the bacon oil to fry the burgers). Once hot, add the burgers and fry until browned on the outside and cooked through, 15-17 mins in total. Carefully turn them every 3-4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. TIP: The burgers will shrink a little during cooking.

When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers. Cover with a lid (or wrap loosely in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. When the corn has 2-3 mins of cooking time remaining, drizzle the honey over them, sprinkle over the lime zest and squeeze over some lime. Then return to the oven for the remaining time. At the same time, pop the burger buns into the oven to warm, 2-3 mins. TIP: If the bacon has become cold, pop it into the oven at the same time to warm through.