Spicy cheese and bacon burgers

It’s fair to say these don’t have the charred exterior of burgers cooked on the grill – but what they can boast is a tender, juicy interior that’s absolutely packed with flavour. No dried-out burgers in this roasting tray.

olive oil, for brushing

500g beef mince, ideally 20% fat

2 smoked bacon rashers, finely chopped

1 tbsp sriracha sauce (if you have none, or don’t like spice, tomato ketchup is fine)

sea salt flakes and freshly ground black pepper

1 large onion, finely sliced

4 Monterey Jack or Gouda cheese slices

4 burger buns, toasted if you like

sliced tomatoes and lettuce, to serve

Serves: 4 | Takes: 30 minutes

Preheat the oven to 180°C/350°F and brush a 30 x 20 x 5-cm roasting tray with olive oil.

Place the mince, bacon, sriracha and salt and pepper in a bowl and mix with your hands until everything is well combined. Shape the mixture into four equal-sized patties, about 1.5cm high – don’t pack them too tightly, just enough to keep their shape.

Spread the onion out in the tray and place the burgers on top. Roast for about 15 minutes, flipping halfway through. Top each burger with a cheese slice and roast for a further 5 minutes. The burger should feel slightly springy to touch.

Serve the burgers and onions stuffed between the buns with some tomato and lettuce.