Make the Burger Sauce: In a small bowl, whisk together the mayonnaise, ketchup, American mustard, chopped gherkins, white wine vinegar, and garlic powder. Set aside. You can make this up to three days in advance and keep it in the fridge.

Prepare Your Toppings: Slice your red onion and tomato (if using), and wash and dry your lettuce leaves. Have your cheese slices and gherkins ready for assembly. This makes the final step much smoother.

Form the Patties: Divide the 600g of mince into four equal 150g portions. Gently roll each portion into a ball, then flatten into a patty that is about 1.5cm thick and slightly wider than your burger buns (they will shrink a little during cooking). Try not to overwork the meat. I find that making a small, shallow indent in the centre of each patty with my thumb helps it cook more evenly and prevents it from puffing up.

Season the Patties: Just before you're ready to cook, season both sides of each patty generously with the salt and freshly ground black pepper.

Cook the Burgers: Heat the oil in a large frying pan or cast-iron skillet over a medium-high heat until it's shimmering. Carefully place the patties in the hot pan, ensuring you don't overcrowd it (cook in two batches if necessary). Cook for 3-4 minutes on the first side without moving them, until a deep brown crust has formed.

Flip and Add Cheese: Flip the burgers and cook for another 3-4 minutes for a medium result. For more details on safe cooking, the Food Standards Agency offers guidance on cooking burgers safely at home. During the last minute of cooking, lay a slice of cheddar on top of each patty and cover the pan with a lid (or a metal bowl) to help the cheese get perfectly melty.

Toast the Buns: While the burgers are cooking, split your brioche buns. You can toast them in a toaster or place them cut-side down in the hot pan for 30-60 seconds after the burgers are cooked and resting. This step adds texture and stops the bun from getting soggy.

Assemble Your Cheeseburger: Spread a generous layer of burger sauce on the cut side of both halves of your toasted bun. On the bottom bun, place a lettuce leaf, followed by the hot, cheesy patty. Top with your sliced red onion, gherkins, and tomato. Place the top bun on, and serve immediately.