Gently combine the beef, garlic, salt and pepper with the olive oil and shape into two patties no more than 1.5-2cm thick. Place on a plate and cover with clingfilm then chill in the fridge until you are ready to cook.

Prepare any toppings you want to serve with the burgers. I like a few sweet potato baked wedges to serve alongside so I pop these in a hot oven for about 30 minutes as I prep the burgers and toppings.

When ready to cook, place a frying pan with a lid on the hob and heat on high. Not smoking hot as the meat will burn but a shade cooler than smoking and you’re bang on the money. If it is a nonstick pan you wont need any extra fat but you might want to add a little if you are using a pan that isn’t very well seasoned already.

Place the burgers down on the hot pan and quickly place the lid on. Do not move them. Leave for at least three minutes before peeking underneath to check the bottoms are nice and brown. When ready, flip over and place a slice of cheese on top of the cooked burger surface if using and replace the lid, cooking again for 3-4 minutes. If you are nervous about having a raw middle, then there’s no harm in poking a small sharp knife into the middle to have a look if it’s cooked through. 4 minutes a side is usually what I end up doing and this means you have a succulent burger but the last shred of pink has turned brown and the burger is done.

Rest on a clean plate for a couple of minutes before assembling your burger. Toasting the buns is recommended if you are using lots of moist toppings.