The ultimate burger

Slice the gherkins (use a crinkle-cut knife, if you've got one) and tomatoes, and set aside. Finely slice or grate the red cabbage, then toss in a mixing bowl with 1 tablespoon of red wine vinegar.

Shred the lettuce and slice the cucumber, then place in another mixing bowl and dress with 1 tablespoon of extra virgin olive oil.

Drain the lentils and pat dry with kitchen paper, then blitz in a food processor with the mince and a pinch of black pepper. Divide the mixture into 4 equal pieces and shape into 3cm-thick patties.

Place a large non-stick frying pan on a medium heat. Brush the patties with 1 tablespoon of olive oil, then carefully place in the hot pan and cook for 4 minutes on each side, or until just cooked through, nudging the patties towards the edge of the pan to sear the sides.

When the burgers are looking good, place a slice of cheese on top of each one, add a splash of water to the pan (the steam will help the cheese to melt), then cover for an extra 4 minutes, or until melted.

Cut the buns in half (toast them if you like), add a dollop of ketchup and/or mayo (if using) to each base, then place a burger on top.

Layer the gherkin, tomato and cucumber slices, and a pinch of lettuce on top of each one, then pop the lids on. Serve the rest of the lettuce, cucumber and tomato on the side, along with the pickled cabbage.