Prepare the Patty Mixture: In a large mixing bowl, place the cold beef mince, finely diced onion, minced garlic, Worcestershire sauce, and Dijon mustard. Sprinkle over the salt and black pepper.

Add the Secret Ingredient: Grate the cold butter directly into the bowl with the mince. Using your hands, gently mix all the ingredients together until they are just combined. Be careful not to overmix.

Shape the Patties: Divide the mixture into four equal portions (about 200g each). Gently roll each portion into a ball and then flatten into a patty that is about 2cm thick and slightly wider than your burger buns, as they will shrink during cooking.

The Dimple Trick: Press a small, shallow indent into the centre of each patty with your thumb. I learned that this simple step stops the burgers from puffing up into a dome shape as they cook, ensuring they stay flat for even cooking and easy topping.

Chill the Patties: Place the shaped patties on a plate, cover, and refrigerate for at least 10 minutes (or up to a few hours). This helps them firm up and hold their shape on the grill.

Preheat and Cook: Preheat your barbecue or a griddle pan over a medium-high heat. Lightly brush the grill or pan with vegetable oil. Place the chilled patties on the hot surface.

Grill to Perfection: Cook for 4-6 minutes on the first side, until a deep brown crust has formed. Do not press down on the burgers with a spatula, as this squeezes out the precious juices. Flip them carefully once.

Add the Cheese: Cook for another 4-6 minutes on the second side for a medium burger. During the last minute of cooking, place a slice of cheddar on top of each patty to allow it to get beautifully melted and gooey. For food safety, ensure the burgers are cooked through. You can check the UK Food Standards Agency guidance for more details.

Toast the Buns: While the cheese is melting, split your brioche buns and place them cut-side down on the cooler part of the grill for about 30 seconds, just until they are lightly toasted and warm.

Assemble and Serve: Let the patties rest for a minute or two before assembling. Place the juicy patty on the bottom bun, then layer with your favourite toppings. Serve immediately.