a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. 

c) Once hot, add the beef mince. Fry until the beef is browned, 5-6 mins. Use a spoon to break it up as it cooks.

d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, trim and thinly slice the spring onion.

b) Peel and grate the garlic (or use a garlic press).

c) Grate the Cheddar cheese. 

a) Once the beef has browned, drain and discard any excess fat.

b) Stir the garlic and spring onion into the beef, then cook for 1 min.

c) Stir through the Dijon mustard, Worcester sauce, ketchup and water for the sauce (see pantry for both amounts).

d) Bring to the boil, then simmer until the sauce has thickened, 1-2 mins.

a) Lay the tortillas (3 per person) onto a lightly oiled baking tray and spoon the beef filling onto one half of each one. 

b) Top with the grated cheese, then fold the other side over to make a semi-circle. Press down to keep together. Rub a little oil over the top of each one. 

c) Bake your quesadillas on the top shelf of your oven until golden, 5-7 mins.

a) Meanwhile, in a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

b) Season with salt and pepper, then whisk to combine.

c) Just before serving, toss the rocket leaves in the dressing.

a) When everything's ready, share the cheeseburger quesadillas between your plates. 

b) Serve with the burger sauce for dipping and rocket salad on the side.

Enjoy!