Prepare the Sauce: In a small bowl, whisk together the mayonnaise, ketchup, mustard, and pickle relish. Set it aside in the fridge for the flavours to meld while you prepare everything else.

Mix and Form the Patties: In a large bowl, add the beef mince, garlic powder, onion powder, salt, and pepper. Use your hands to gently combine the ingredients. Be careful not to overmix, as this can make the sliders tough. I find that just bringing it together is enough.

Add the Butter: Add the grated cold butter to the mince mixture and gently fold it in. The goal is to distribute it without melting it with the heat from your hands.

Shape the Sliders: Divide the mixture into 12 equal portions (about 40g each). Gently roll each portion into a ball and then flatten it into a small patty, slightly wider than your slider buns as they will shrink during cooking. Press a small dimple into the centre of each patty with your thumb. This helps them cook evenly and prevents them from puffing up into a dome shape.

Heat the Grill: Preheat your barbecue or grill pan over a medium-high heat. Once hot, lightly oil the grates with a brush or a piece of kitchen roll dipped in vegetable oil.

Grill the Patties: Place the slider patties on the hot grill. Cook for 3-4 minutes on the first side, until you have a lovely brown crust. I learned that resisting the urge to press down on them is vital for keeping them juicy. For more on the science behind that browning, you can read about the Maillard reaction.

Flip and Add Cheese: Flip the sliders and cook for another 2-3 minutes. During the last minute of cooking, place half a slice of cheddar cheese on top of each patty to get it gloriously melty.

Rest the Patties: Remove the sliders from the grill and let them rest on a plate for a couple of minutes. This allows the juices to redistribute throughout the meat. Always cook burgers until they are steaming hot all the way through, as recommended by the Food Standards Agency.

Toast the Buns: While the patties are resting, place the slider buns, cut-side down, on the grill for about 30-60 seconds until they are lightly toasted and warm.

Assemble Your Sliders: Spread a generous layer of the tangy sauce on the bottom half of each toasted bun. Top with a lettuce leaf, a cheesy beef patty, a few thin slices of red onion and gherkins if using, and finally, the top half of the bun. Serve immediately.