Smash Cheeseburger

The essence of the smash burger is the lightning-fast cooking at a very high heat: the meat is literally pressed onto the hot surface, so a thin, crusty, caramelised layer forms on it.

1. Divide the minced beef into four equal balls, but do not knead them together – the loose structure is what will make them juicy. Do not salt them before cooking, as salt draws out the moisture.

2. Heat a heavy-based pan or a cast-iron plate very hot – it is ready when a drop of water starts to dance on it at once.

3. Put a meat ball on it, then flatten it over as large an area as possible with a sturdy spatula. Now salt and pepper the top.

4. Cook one side for about 2 minutes, until it has a dark, crisp edge, then turn it. Put a slice of cheddar on top, and cook it for a further 1 minute, until the cheese melts onto it.

5. Halve the burger buns, and toast the cut sides golden brown in butter.

6. For the sauce mix the mayonnaise, the ketchup, the mustard and the finely chopped gherkin, and season it with salt and pepper.

7. Assembly: bottom bun, a spoonful of sauce, the cheesy patty, then the top bun.

Tip: Serve it immediately, hot – the smash burger is best when the cheese is still runny.