No matter how much you like a certain food, it is easy to get bored with it. But that is one of the great things about burgers (I really don't need to list all the great things, do I?!). 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. These would go down very well at a Mexican themed BBQ with a load of nachos on the side. What to serve them with 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. Jump to:

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. The sides will split a bit but that's ok. The patty should be about an inch in height once you've pressed it. You can press it flatter, but please adjust the cooking time lower (and it might not be as juicy!) Let the burger patty sit for 4 minutes. Don't move it! Season the top side with some salt and pepper.

Step 2: Bring the pan up to a very high heat (try sprinkling a few drops of water, they should bounce off the pan and sizzle). Add a couple of drops of oil. Once the oil starts to smoke, reduce the heat by a notch or two. You're good to get cooking. Obviously you can use it with other things...like veggies... but burgers... its what you came here for... Once the bottom burger has been seared and developed a crust, flip it over and brush on some yellow American mustard. When the other side has developed a crust, flip the burger again and brush on more mustard. You want the mustard to cook into the burger which will give it a lovely sweet tangy flavour. These Mexican burgers are mouthwateringly good. They have everything you would expect and love from a Mexican dish, but all in the form of a burger. What's not to love about that?

Step 2: Bring the pan up to a very high heat, add a couple of drops of oil. Once the oil starts to smoke, reduce the heat by a notch or two. You're good to get cooking. 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. Our Mexican Bean Burgers always go down a storm with our vegetarian friends. How to cook I'm sitting at a diner and I'm curious if there is a reason as to why the fry cook cooked my burger the way he did. There is one key hint to making this the best burger ever: get your cloche ready as well as some water. Lay your cheese onto the patty and place the cloche or a larger bowl over the pan. Do this for 20-30 seconds or until the cheese has started to melt. I often use this technique at home to cook proteins. It shortens cooking time by using steam as a heat transfer medium to cook the top of the item at the same time as the bottom.They are so versatile and you can make so many different types, that you should never get bored. Mexican cuisine is one of my favourites, and any way to give something a Mexican twist I am down for. What goes into this burger? The best advice is to butter and toast your buns before you start cooking your wagyu patties. 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. You can cook the cheeseburger either outdoor or indoors, but here’s what DJ BBQ recommends using as cooking equipment: Step 4: Flip the burger. Let it sit for another 4-5mins. This will develop a nice crust. If you want it more cooked than medium rare, once the 5mins are up, flip the burger over again for another minute or so. A Sauce. BBQ Sauce, Burger Sauce, Mayo with garlic or if you're feeling adventurous - Chilli Jam is a revelation.