XL Honey Bacon Cheeseburger

Put the BBQ sauce, panko breadcrumbs and water for the breadcrumbs (see ingredients for amount) into a large bowl. Season with salt (see ingredients for amount) and pepper, then add the beef mince. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 2cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince. TIP: The burgers will shrink a little during cooking.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle. Meanwhile, grate the Monterey Jack cheese. 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.

While the burgers are frying, lay the bacon in a single layer onto a lined baking tray. Drizzle the honey over the rashers and bake on the middle shelf of your oven until golden brown and crispy, 10-15 mins. TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, cut the burger buns in half. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Roughly chop the dill (stalks and all). Pop the cucumber, dill, cider vinegar and mustard into a bowl. Season with salt, pepper and sugar (see ingredients for amount). Mix until combined, then set aside. A few mins before the chips are done, pop the burger buns into the oven to warm, 2-3 mins.