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Heat 1 tbsp olive oil in a non-stick frying pan over a medium-high heat. Add the onion (1) and cook for 12-15 minutes, or until softened and starting to caramelise.
Add the Irish stout (150 millilitre) and white sugar (1 tablespoon) and cook for a further 5 minutes, or until all the liquid has evaporated. Remove from the heat, season with salt and pepper to taste and set aside.
Place another non-stick frying pan, for which you have a lid, over a medium-high heat. When hot, add the beef burger (1 pack) and flatten with a fish slice. Cook for 2 minutes on each side. Top each with a cheese melt (2), add a tiny splash of water to the pan and cover with the lid. The steam will help the cheese melt.
Lightly toast the brioche burger bun (2), then place the cooked burgers onto the bases. Top each with the onions and green and red pickled chillies (6), then top with the other bun halves. Serve with your favourite condiments, if you like.