Mission-burrito-style Juicy Lucy cheeseburger

Melt lard in a skillet, add onion and cook until translucent.

Add a bay leaf, cumin and the garlic cloves, then the drained pinto beans.

Add a few ounces of stock, mash the beans, simmer covered about 20 minutes, then salt to taste.

Chop three tomatoes into a fine mesh sieve over a bowl, salt them and let the juice drain.

Chop a jalapeno with the seeds scraped out; combine in a bowl with diced onion and the drained tomatoes, add lime juice and finely chopped cilantro and mix for pico de gallo.

Use store-bought guacamole when the avocados are not ripe.

Portion the beef at 2.6 ounces each, roll into balls and press as thin as possible in a plastic-lined adjustable burger press.

Lay a thin slice of cheese on one patty, leaving a gap around the edge; set a second patty on top and pinch the edges shut so it does not blow out.

Heat vegetable oil in cast iron until a wisp of smoke shows, around its smoke point of about 425F, a good searing temperature; set the patty down in the centre and press lightly so it adheres.

Flip when the grey climbs up the sides and the edges brown; leave it alone until the crust releases. After flipping, poke a vent hole in the top so the melting cheese does not burst it.

Cut the test patty open to check: the cheese did not melt enough, the centre was undercooked and it had no salt or pepper; adjust on the next one.

Cook the second patty, flip, salt it and poke a vent hole; cook to a good crust and move fast once cheese starts to leak from the side.

Top with crema, chunks of pico de gallo and guacamole.