Pure beef and cheese burger

Preheat the oven grill until hot. Line a shallow baking tray with baking paper.

Put the beef mince in a bowl, season with salt and pepper and mix to combine. Form into 4 large beef patties. Combine Dijon mustard and hot sauce ready for brushing.

Heat a large frying pan over medium-high heat and smear with a little oil.

Lower the heat to medium and put in the beef patties. Cook until well browned on both sides, turning once, 6-8 minutes. (I like to use the touch method to gauge if the patties are cooked. For medium-rare the patties should still have some give. For meat that is more cooked the patties should feel firm but not dry).

As you turn the beef patties, brush both sides with a little mustard and hot sauce.

Transfer the beef patties to the prepared baking tray and top with the cheese. I use a melting cheese like smoked cheddar. Put under the hot grill until the cheese melts – this happens quickly so keep an eye out.

To serve, slice the buns in half horizontally and lightly toast cut sides. Top each bun base with mayonnaise, shredded lettuce and tomato slices. Add a beef and cheese patty to each and finish with bun tops that you have spread with mayonnaise.

Press the raw meat patties roughly to the size of the burger bun – they will shrink a little during cooking.

The beef patties can be cooked on a barbecue hot plate.

Instead of grilling the cheese you could top the beef patties with the cheese in the frying pan and put on the lid to help melt the cheese.