Prepare the beef mixture: In a large mixing bowl, combine the beef mince, finely diced onion, minced garlic, tomato purée, Worcestershire sauce, salt, and pepper. Use your hands to mix gently — you want everything incorporated without overworking the meat. The mixture should feel soft and slightly tacky. If it feels stiff, you have mixed too much.

Shape the patties: Divide the mixture into four equal portions, about 125g each. Roll each portion into a ball, then flatten into a patty roughly 2cm thick. Press a slight indent into the centre of each patty with your thumb — this prevents them from doming up during cooking. The patties should feel firm but yield slightly when pressed.

Heat the pan: Place a large frying pan over medium-high heat and add the vegetable oil. Swirl the pan to coat the base. When the oil shimmers and a tiny piece of onion sizzles immediately on contact, the pan is ready. You should hear a lively hiss when the patties hit the surface.

Sear the patties: Gently lay the patties into the hot pan, leaving at least 2cm of space between each one. Do not press down on them with a spatula — you will squeeze out the juices. Cook for 4 minutes without moving. The edges should turn a deep brown, and you will smell a rich, toasty aroma. The bottom crust should look dark mahogany, not black.

Flip and cook: Flip each patty carefully using a thin spatula. The cooked side should be a deep, even brown with a slightly crispy texture. Cook for another 3 minutes for medium, or 4 minutes for well done. The patty should feel springy when pressed in the centre. Reduce the heat to low.

Add the cheese and melt: Place a generous pinch of grated cheddar on top of each patty. Cover the pan with a lid for 1 minute. The steam will melt the cheese into a glossy, stretchy layer. When you lift the lid, the cheese should be fully melted with no visible shreds. The patties will have released a little juice into the pan — that is fine.

Rest before serving: Transfer the patties to a plate and let them rest for 3 minutes. This allows the juices to redistribute. You will see the patties firm up slightly. Serve immediately on toasted buns with your chosen accompaniments, or cool completely for storage.