Step 1

Patties: Separate the beef into 4 equal portions, or 8 if making double cheeseburgers (do it!). Gently roll balls then press down into round patties that are slightly larger than your bun (12 cm / 4.7" wide, 1 cm / 0.4" thick for a 10cm / 4" bun).

Step 2

Prepare: Get all your burger bits and pieces out and ready to use. Don't salt your beef until just before cooking (makes them hard).

Step 3

Toast buns: Preheat the grill to high. Place the bread cut face up on a tray and toast for 3 to 5 minutes until light golden. Set aside.

Step 4

Dent patty: Sprinkle patties with half the salt and pepper. Turn, then press a dent into the middle of each patty. This prevents them from doming up when cooking and reduces shrinkage (thanks Bobby Flay!). Sprinkle the dented side with the remaining salt and pepper.

Step 5

Cook: Preheat 1 tablespoon oil in a large cast iron skillet over high heat until very hot - smoking! (Note Add 2 to 4 patties (whatever fits) then cook for 1 1/2 minutes. Turn then immediately top with a slice of cheese. Cook for another 1 1/2 minutes (cheese will melt!) then transfer to a tray to rest for 3 minutes.

Step 6

Assemble: Slather the base of the bun with your sauce of choice. My order of assembly: lettuce, tomato, burger (x 2 for double!), gherkins, onion, sauce on bun lid, jam it on top of the stack. DEVOUR.

Step 7

{Fries coming next week. Be prepared to swoon, they are epic!}