Burger patties: Shape the patties slightly wider than the buns, as they’ll shrink a little as they cook. Try not to overwork the mince so the burgers stay tender.

Garlic Parmesan topping: If it feels quite thick, let the cream cheese come closer to room temperature before mixing so it spreads more easily over the burgers.

Cheese: Mozzarella gives the best stretchy melt, but reduced fat cheddar will work too.

Garlic butter buns: Keep a close eye on the buns under the grill or in the air fryer, as the garlic can colour quickly.

Rocket: This adds a bit of freshness and pepperiness, but lettuce can be used instead if preferred.

Crispy onions: These are optional, but they add a nice bit of crunch against the creamy cheese topping.

Garlic mayo: You can use shop bought garlic mayo instead if you want to save a step.