Juicy Lucy burgers stuffed with cheese & pickle

Put the beef mince and all-purpose seasoning in a large bowl and season with salt and pepper.

Mix well with your hands, then shape into 4 large, very flat patties and 4 slightly smaller ones.

Take a larger patty and put some cheese and pickle in the centre.

Put a smaller patty directly on top, then fold up the edges of the larger patty onto the smaller one and seal it well with your fingers.

Repeat to make 4 burgers in total.

Heat a large frying pan over a medium heat and toast the cut sides of the brioche buns for 2-3 mins, until golden.

Set aside the buns and pour in half the vegetable oil.

Once shimmering, fry two patties at a time, for about 3-4 mins each side, pressing them down gently as they cook.

Ensure they are cooked to medium, with a nice crust and the cheese melted on the inside.

Repeat with the remaining vegetable oil and patties.

Leave the burgers to rest for 5 mins as the cheese will be extremely hot.

Fill your brioche buns with the patties, tomato, lettuce, ketchup and mayo, and serve with fries on the side.