Tip the beef into a bowl with the all ingredients for the burger and mix very well.
Lightly wet your hands. Carefully roll the mixture into balls, each about 225g (8 oz). Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick (for better shape and same size you can use a burger shaper). Now cover each burger patty with cling film and leave in the fridge to firm up for at least 30 to 40 minutes.
Heat the barbecue to medium hot. Lightly brush one side of each burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 minutes until the meat is lightly charred. Don't move them around or they may stick. Oil the other side, then turn over using tongs. Don't press down on the meat, as that will squeeze out the juices. Cook for 5 minutes more for medium. If you like your burgers pink in the middle, cook 1 minute less on each side. For well done, cook 1 minute more.
Top each burger with a slice of cheddar cheese towards the end of the cooking time.
Now it's time to eat. Are you ready??? (Sorry, not ready yet, be patient!!!) Place the bun cut-side down, on the barbecue rack and toast until they are lightly charred.
Place a burger patty inside each bun, then top with your choice of accompaniment, like mayonnaise or steak sauce or relish sauce, lettuce or baby leaf mix, sliced tomatoes, sliced red onion, sliced gherkins, and green olives.
You can use a frying pan instead of barbecue. Just make sure it's cooked properly. Don't use too much oil or any kind of sauce because that could make the mixture too soft. Ahh aah hot..............keep smiling!