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Cook the pasta, drain then set aside - keeping a small ladle of pasta water aside.
Place the onions and beef mince in a pan, seasoning the beef mince with paprika and garlic granules.
Fry for 3-4 minutes to brown the mince and soften the onion.
Mix in the tomato ketchup, tomato puree, English mustard then crumble over the beef stock cube.
Mix in the Philadelphia and stir well until combined, pour in the reserved stock then stir in the cooked pasta.
Scatter over the cheddar, then drizzle over your homemade burger sauce and sliced gherkins.
For the burger sauce: mix 1 tbsp light mayo, 2 tbsp tomato ketchup, 1 tsp English mustard, a pinch garlic granules, a pinch paprika and a dash of gherkin juice.