We like our burgers just slightly under medium - cooked through to the centre but retaining a nice pink colour and super juicy. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom. ISSSSSSA YAAAAAAA BOYYYYY LUKE BACK AT IT AGAINNN WITH THE TASTE TESTING BURGERS UMMM THIS WAS PRETTY SCRUMPTIOUS NOT GONNA LIE I WOULD EAT THIS AGAIN JUST WITH MORE FLAVOUR ANYWAY IT WAS PRETTY YUMMYYYYYYYYY!

It's tempting to dive straight in but it is paramount you let the burger rest for 6 - 8 minutes, either on a board or warm plate.But that is one of the great things about burgers (I really don't need to list all the great things, do I?

Lean beef mince makes up with base of this burger and then we have used a few key Mexican herbs and spices to take a beef burger to the next level. This cheeseburger is so mouth-watering, even the most enthusiastic meat eaters will greatly enjoy this one!The cook put the burger on the flat top, the covered it with a metal domed item that looks like a cloche, the cook used a squirt bottle of water to squirt water onto the flat top and covered the burger and the now-steaming water. BBQ Sauce, Burger Sauce, Mayo with garlic or if you're feeling adventurous - Chilli Jam is a revelation. Three (b): Top the burgers with cheese and either cover with a cloche/lid or put the burgers under a grill (broiler) for 5 minutes, or until the cheese has melted. Put the burgers in the fridge for about 30 minutes before cooking, as this will help them to stay together.

With a minute or so left on the clock, we like to add the cheese at this point so it becomes nicely melted over the patty.We like our burgers just slightly under medium - ie cooked through to the centre but retaining a nice pink colour and super juicy. We fried these in a little oil for 4 minutes each side (or until they are cooked to your liking), but you could also cook these under the grill or put them on the BBQ. Mexican cuisine is one of my favourites, and any way to give something a Mexican twist I am down for. Once the bottom burger has been seared and developed a crust, flip it over and brush on some yellow American mustard. Props have to be given to Mother Flipper, who we saw doing this a whole bunch of time ago and nicked the idea from.

Drizzle a small amount of vegetable oil into your pan and swirl it around so that the base is covered. Please place the burger patties, cheese slices, burger sauce and chocolate fondant cake in the fridge immediately. I've seen this done to quicker melting cheese onto the tops of burgers, but it's never something I've done at home.If you want it cooked beyond medium rare, flip the burger after the 4mins and continue cooking for another minute. You can choose to make this recipe completely vegan by switching up the cheese with a vegan alternative, but either way, don’t scrimp on the cheese: you want to get that ooze-factor. If you want it more cooked than medium rare, once the 5mins are up, flip the burger over again for another minute or so. We cloche twice - once as the burger is almost cooked when we add the cheese to melt it properly and then a second time when we place on the burger lid and steam for another 15-20 seconds.