A Mexican burger isn't complete without a big dollop of guacamole and then we added some tomato and lettuce for freshness and then a spoonful of habanero chutney for an extra kick of spice. If you didn't want to use beef mince and are looking for a vegetarian alternative, then I would recommend making a bean burger and adding all the same seasonings. The cook put the burger on the flat top, the covered it with a metal domed item that looks like a cloche, the cook used a squirt bottle of water to squirt water onto the flat top and covered the burger and the now-steaming water. I've seen this done to quicker melting cheese onto the tops of burgers, but it's never something I've done at home. Now here's the important bit - using whatever you have to press, press down on the patty evenly so that it flattens out a bit.

It's tempting to dive straight in but it is paramount you let the burger rest for 6 - 8 minutes, either on a board or warm plate. With a minute or so left on the clock, we like to add the cheese at this point so it becomes nicely melted over the patty.BBQ Sauce, Burger Sauce, Mayo with garlic or if you're feeling adventurous - Chilli Jam is a revelation. Load it with your favourite Mexican toppings like guac and salsa, maybe even throw in some tortilla chips for a bit of crunch and you have a winning burger. We fried these in a little oil for 4 minutes each side (or until they are cooked to your liking), but you could also cook these under the grill or put them on the BBQ. Mexican cuisine is one of my favourites, and any way to give something a Mexican twist I am down for.

We like our burgers just slightly under medium - ie cooked through to the centre but retaining a nice pink colour and super juicy. Cheese: We like to add the cheese before the last couple of minutes are up so it melts over the patty. If you want it more cooked than medium rare, once the 5mins are up, flip the burger over again for another minute or so.

They have everything you would expect and love from a Mexican dish, but all in the form of a burger. But if you want to keep with the Mexican vibe then make up a big batch of our Black Bean Nachos or some Crunchy Mexican Coleslaw. Now place the top burger bun onto the cheese and squirt a little water next to the burger and quickly replace the cloche. Simply spread a thin layer of soft butter across the surface of each bun and toast under a hot oven grill, or on a hot pan.