Tex-Mex Cheesy Beef Burger

While the wedges are baking, finely chop the garlic (or use a garlic press). Drain the sweetcorn. Thinly slice the tomato. Tear the cos lettuce leaves.

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Set aside in a bowl to cool. Just before serving, add the garlic aioli, season with salt and pepper and stir to combine.

In a large bowl, add the garlic, beef mince, Tex-Mex spice blend, fine breadcrumbs, salt and eggs. Season with pepper and mix well. Shape the beef mixture into patties slightly larger than your burger buns (you should get 1 pattie per person).

Return the frying pan to a medium-high heat with a drizzle of olive oil. Working in batches, add the beef patties and cook until just cooked through, 4-5 minutes each side. Sprinkle the shredded Cheddar cheese over the patties for the last 1-2 minutes of cook time and cover with a lid so the cheese melts. While the patties are cooking, place the burger buns on a wire rack in the oven until heated through, 3 minutes.