• Prepare the homemade gluten-free burger buns (if using), Buffalo Burger Sauce and Bread and Butter Pickles in advance using their linked recipes.

Caramelised Onions

• Heat butter and olive oil in pan over a medium heat until the butter has melted.
• Add the diced onions. Cook on a medium – low heat for 12-15 minutes, stirring every so often. The onions are ready when they are translucent and turning golden brown and caramelised at the edges.
• Set aside whilst you prepare the beef burgers.

Making and Assembling the Burgers

• Place the beef mince and everyday seasoning in a large mixing bowl and mix together using clean hands until completely combined.
• Tear off some of the beef and weigh to 75g. Roll the beef between the palms of your hands until you have formed a ball. Repeat with the rest of the beef mince until you have 8 balls.
• Set aside whilst you heat the pan and prepare the buns.
• Heat a large heavy based frying pan until medium-hot. To test the heat of the pan flick some water over the surface which should roll and bead together immediately evaporating.
• Cut the burger buns in half horizontally and toast the cut sides of the buns. Allow to cool and set aside.
• Cook the burger patties one at a time. Place one of the beef balls on the hot surface of the frying pan. Immediately place a cast iron burger press on top of the beef ball to smash it down. Remove the burger press after the first minute. Allow the patty to cook for 2-3 minutes then try flipping the burger patty over. The beef patty should be easy to loosen from the pan and have developed a crispy brown crust underneath.
• Flip the burger over to cook the other side. Immediately add a cheese slice to the top of the burger and place the melting dome over the top of the burger. Cook for 1-2 minutes until the cheese has completely melted over the burger and is forming crispy cobwebs at the base of the burger patty.
• Remove the burger patty from the pan.
• Spread some burger sauce over the surface of each halves of the toasted bun. Place the cooked cheeseburger patty directly onto the bun base.
• Scrape the loose bits of burger and cheese from the pan, give a wipe with a clean kitchen paper and cook the second burger patty, using the same process as the first. Stack the second cheeseburger on top of the first.
• Add a serving of caramelised onions, pickles, slice of tomato (please salt the tomato) and some lettuce leaves before closing with the top of the bun. You can spear the burger with a skewer to hold it together which makes it easier to serve. Then serve to your first lucky recipient.
• Repeat with the rest of the burgers.