Prepare the patties: In a large bowl, gently combine the mince with the garlic powder, onion powder, and a generous pinch of salt and pepper. Be careful not to overwork the meat, as this makes it tough. Divide the mixture into 4 equal portions and shape them into patties about 2cm (¾ inch) thick. Using your thumb, press a small indent into the centre of each patty. This prevents them from puffing up into a dome shape as they cook, keeping them flat and even.

Get the pan screaming hot: Place a large frying pan or heavy-based skillet over a high heat. Add the oil and let it shimmer until it’s almost smoking—you should see a faint wisp of smoke. This high heat is essential for that deep, brown crust. Carefully lay the patties in the pan, leaving space between them. You should hear a loud, satisfying sizzle immediately.

Cook the first side: Cook for 4 minutes without moving them. You’ll notice the edges start to turn a deep brown, and the raw redness on top will begin to fade. The smell of caramelising beef will fill your kitchen. Do not press down on the patties; you’ll squeeze out all the juice. After 4 minutes, carefully flip them with a spatula. The cooked side should be a rich, mahogany brown with crispy edges.

Add the cheese and finish: Cook for another 3 minutes for a medium doneness. In the last minute of cooking, place a slice of cheese on each patty. Cover the pan with a lid or a piece of foil to trap the steam. This melts the cheese beautifully, creating a soft, gooey blanket over the meat. The cheese should be fully melted and slightly drooping over the edges.

Toast the buns: While the patties rest (transfer them to a plate and cover loosely with foil), split your brioche buns. Place them cut-side down in the same pan (there should be a bit of residual fat left). Toast for about 1 minute, until the cut sides are golden brown and smell nutty. This step adds structure and prevents a soggy bun.

Build the burger for presentation: Spread a generous layer of mayonnaise on the bottom bun. Add a few slices of tomato and a pinch of salt. Place the cheese-topped patty on top. Add the crispy lettuce leaf, a few slices of red onion, and a dollop of ketchup and mustard on the top bun. Close the burger and secure it with a long cocktail stick if needed. The stack should look tall, vibrant, and perfectly balanced.