Make the special sauce: In a small bowl, combine the mayonnaise, ketchup, Dijon mustard, white wine vinegar, smoked paprika, garlic powder, onion powder, and chopped gherkins. Whisk until smooth and a pale pinkish-orange colour. Set aside. (Smells tangy and slightly sweet.)

Form the burger balls: Divide the beef mince into 4 equal portions (roughly 125g each). Roll each into a loose ball. Do not overwork the meat; it should feel soft and slightly tacky. (The texture should be light, not dense.)

Heat the pan: Place a large frying pan or skillet over high heat. Add the vegetable oil and swirl to coat the base. Wait until the oil shimmers and you see the first wisp of smoke. (You’ll hear a faint sizzle when it’s ready.)

Smash and sear: Place two burger balls in the hot pan, spaced well apart. Using a sturdy spatula, press each ball down firmly until it forms a thin, even patty about 1cm thick. Season generously with salt and pepper. Cook for 2-3 minutes without moving. (The edges will turn a deep brown, and you’ll hear an aggressive sizzle.)

Flip and cheese: Once the edges look dark and crispy, carefully flip each patty. The cooked side should be a rich mahogany colour with lacy, crispy bits. Immediately place a slice of cheddar cheese on top of each patty. Cook for another 1-2 minutes until the cheese melts and the second side is browned. (The cheese will bubble and soften, and the smell will be wonderfully nutty.)

Toast the buns: While the patties rest briefly on a plate, place the split buns cut-side down in the hot pan for about 30 seconds. They should be lightly golden and crisp. (You’ll hear a gentle toasting sound and smell warm bread.)

Assemble: Spread a generous tablespoon of the special sauce on the bottom half of each bun. Top with lettuce, a tomato slice, the cheesy patty, and a few red onion rings. Cap with the top bun and serve immediately. (The first bite should give a satisfying crunch, followed by a juicy, savoury burst.)