Best cheeseburgers

• beef mince↗450g g

  (ideally 15-20% fat)

• Worcestershire sauce↗2 tbsp tbsp
• cheddar↗8

  or Red Leicester slices

• chipotle paste↗1 tbsp tbsp
• tomato ketchup↗5 tbsp tbsp
• mayonnaise↗2 tbsp tbsp
• large soft brioche buns↗4

  (available in Marks & Spencer and Waitrose) or burger buns, halved

• thick leaves iceberg lettuces↗4
• thick slices beefsteak tomatoes4
• very thin slices red onions4
• Bread & butter pickles (see Goes well with) or 2 gherkins↗

  thinly sliced

Step-by-step instructions

1. 1

   Put the meat and Worcestershire sauce in a bowl and season with black pepper and 1 generous tsp salt. Mix together well, then shape the meat into 4 thin, flat burgers. Chill until needed. Can be made a day ahead. Combine the chipotle paste, ketchup and mayonnaise in a bowl to make a sauce.

2. 2

   Heat a gas or charcoal barbecue to high (or you can use a griddle pan on the hob). Cook the burgers over direct heat for 2 mins each side or until grill marks appear. Top each with 2 slices of cheese and cook for another 30 secs or until melted, then remove from the heat. Toast the buns for a few seconds on the cut-side.

3. 3

   Spread a little of the spicy sauce on the base of each bun and top with lettuce, tomato, a burger patty, onion and pickles. Top with the bun lid and devour immediately.