Season the Mince: In a large mixing bowl, combine the halal beef mince, onion powder, garlic powder, smoked paprika, Worcestershire sauce, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overwork the meat, as this can make the burgers tough.

Divide the Mixture: Divide the seasoned mince into 8 equal portions. A kitchen scale is helpful here for consistency. Roll each portion into a ball.

Form the Patties: Take 4 of the meat balls and, on a piece of parchment paper or a clean work surface, flatten each one into a thin, wide disc, about 12cm in diameter. These will be the bottom halves of your burgers.

Add the Cheese Filling: Mound a quarter of the grated cheddar into the centre of each flattened disc, leaving about a 2cm border around the edge.

Seal the Burgers: Flatten the remaining 4 meat balls into slightly smaller discs. Place one on top of each cheese-topped patty. Carefully pinch and press the edges of the top and bottom patties together to create a firm seal all the way around. I find that using slightly damp fingers helps create a perfect seal without the meat sticking to you.

Chill for Stability: Place the formed stuffed burgers on a plate and chill in the refrigerator for at least 15 minutes. This step is vital as it helps the patties firm up and prevents the cheese from leaking out during cooking.

Cook the Burgers: Heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once the pan is hot, carefully place the chilled burgers in the pan. Cook for 5-7 minutes on the first side, until a deep brown crust has formed.

Flip and Finish: Flip the burgers carefully with a spatula and cook for another 5-7 minutes on the second side. The exact time will depend on the thickness of your patties and your desired level of doneness. You can find official guidance on safe cooking temperatures for mince on the Food Standards Agency website.

Rest the Meat: Once cooked, transfer the burgers to a clean plate or board. Let them rest for 3-5 minutes. This allows the juices to redistribute throughout the meat, ensuring a much juicier burger.

Assemble and Serve: While the burgers are resting, you can lightly toast your brioche buns in the pan. Assemble your burgers with lettuce, tomato, onion, and a dollop of your favourite sauce. Serve immediately.