Juicy Lucy Burger

Char the baby gem lettuce: Heat a large pan over high heat. Add the lettuce quarters to the dry pan, cut-side down, and cook for 1-2 minute, until charred. Turn to char on other cut-side, then remove from the pan.

Make the tomato-onion jam: Heat a drizzle of oil in the same pan over medium heat. Add the red onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the diced tomato, sugar and half the balsamic vinegar to the pan. Cook for another 4-5 minutes, until the tomato breaks down and the sauce is thick and jammy. Season with salt and pepper and transfer to a small bowl. Wipe the pan clean.

Assemble the burgers: Divide the ground beef into 2 portions (or 4 for 4 people) flatten each portion into a large, 1⁄2-inch thick circle. Divide the cheddar cheese between centres of each circle and fold up the edges around the cheese. Seal the meat around the cheese and lightly press into a 4-in wide patty shape. Season with salt and pepper on both sides.

Cook the burgers: In the same pan, heat a drizzle of oil over medium- high heat. Add the burgers and cook for 3-6 minutes per side, until cooked to desired doneness. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.) Don’t worry if some of the cheese leaks out, it’ll still taste delicious!

Make the balsamic dressing: Meanwhile, halve the buns and toast them in the oven for 2-3 minutes, until golden brown. In a small bowl, whisk together half the mayo, remaining balsamic, a large drizzle of oil and as much minced garlic as you like. Season with salt and pepper.