Divide the mince into 4 x 85g pieces and gently roll into balls. Put the balls between 2 large sheets of baking paper, spaced evenly apart. Press each ball using the base of a small pan so they’re a bit wider than the buns (they’ll shrink slightly when cooked). Discard the top sheet of baking paper and use your fingertips to create a slight dimple in the centre of each beef patty (see Tips), then slide them onto a large plate, still on the paper, and chill in the fridge.

Lightly toast the burger buns under a hot grill, then set aside.

Heat a large frying pan over a high heat and grease with the oil. Remove the beef patties from the fridge, and season both sides generously with salt and some freshly ground black pepper (this is where the crust and flavour comes from!).

When the pan is very hot and slightly smoking, add the burgers (you may need to do this in 2 batches, depending on the size of your frying pan), dimple side up, and press down with a fish slice or burger press to sear the outside of the burgers. Cook for 1 minute, flip them over and press into the pan again and cook for a further minute. Reduce the heat to medium and continue to cook for 1 minute. Turn them over again and top each burger with a cheese slice. Cook for 1 to 2 minutes, until the cheese is starting to melt.

Rest the burgers for a few minutes and then assemble - layer a few lettuce or salad leaves on the base of each bun and spread some burger sauce on the bun lids. Place 2 smash cheeseburgers on top of the salad, put the lids on and enjoy!