Aioli: In a bowl, combine ½ cup mayonnaise with 1 tsp dijon mustard, 1 tsp crushed garlic, 1 tsp salt and 1 tsp sugar. Finely dice 2 pickles/cornichons and add to the sauce. Taste and adjust seasoning if needed. Set aside.

Patties: Roughly portion 300g mince out into balls. If you want double cheeseburgers, make 4 patties. If you want single cheeseburgers, make 2 larger patties. Grab baking paper and lay one ball in between two sheets. Smash the patty by applying pressure on the top (you can use anything - a book, your hands, etc) and create a thin & even patty.

Cook burgers: Heat a pan to a high heat and add 2 tsp canola oil. Once hot, add one patty at a time. Cook for 2-3 minutes and then flip. Once crispy, add a slice of cheese and remove from the pan. Add to an oven tray and place in the oven to stay warm while you cook the remaining patties.

Assemble: Once the patties are cooked, quickly heat the buns by popping them in the toaster. Assemble with aioli, patties, sliced tomato, lettuce, more aioli and finish with caramelised onion chutney.