Ansh’s ultimate Welsh Beef cheese burger

Method

Heat a flat griddle or a dry pan over a high heat.
Take the mince out of the fridge and form it into two 105g balls. (If you are using one larger patty for your burger, use about 180-200g of mince instead).
Split the bread bun in half. Place the two halves, cut side down on the hot flat griddle, BBQ, dry pan, (or under a grill cut sides upward) for a couple of minutes until golden. Set aside.
Place the balls of mince on the hot griddle and flatten each one to a 5mm thickness with a spatula. Sprinkle with sea salt.
Cook the patties for about a minute, minute and a half, until the meat begins to brown on the edges and the fat begins to bubble on the surface of the meat.
Flip the patties and move one of them to the cooler area of the grill, or if cooking in a pan, move the patty to a second pan over a cooler heat.
Place the first slice of cheese on top of the patty that is now on the cooler heat, then place the second patty on top, followed by the second slice of cheese, and finally the top half of the bun.
Add a little splash of water on the griddle or pan next to the burger. Cover the water and the burger with a cloche or bowl. The burger is ready when the cheese has melted and the bun has stuck to the cheese.
Meanwhile prepare the other half of the bun. Spread a layer of mayonnaise/tomato ketchup/mustard onto the bun.
Slide the burger onto the spatula and carefully place it onto the bottom half of the bun.