Finally: can I still enjoy the odd burger?

Everything in moderation, of course… but if you’re serious about maximising both flavour and nutrition, how about making your own? Here are our top tips:

Step 1: The Raw Ingredients

Ask your butcher to mince up a variety of the more flavoursome cuts – chuck, rib cap, rump, brisket – to see which you like best. Bone marrow is another nutritious addition. The burger masters at butchers Turner & George suggest shooting for 20% fat in your mix, but you can keep it lean if preferred. Ask for coarse mince; it makes for a juicier bite with a better mouthfeel.

Step 2: Make Your Patties

Don’t season your meat before cooking: salt will dry it out. Lightly shape the mince into 150g to 200g balls (180g is optimal, according to Turner & George). Don’t squeeze them; you want something soft and unctuous. For a thick, uniform shape, use a burger press. Or simply take your loosely packed meatball and squash it into a hot pan.

Step 3: Now Get Cooking

Treat your burger like a steak.

Grab a cast-iron pan and heat until smoking. There’s no need for oil – the fat will melt out and stop the burger sticking. Add your salt and pepper now, then place the patty seasoned side down. Because you know where the meat comes from, you can cook it medium-rare for ultimate juiciness – about five minutes per side.

Step 4: Assembly Required

When your patty is almost done, throw a slice of cheese on top and cover with a steel cloche if you have one. This creates a steamy environment for the meat and dairy to coalesce. Assemble with a lightly toasted brioche bun, plus your fillings of choice… pickles mandatory.