Divide the mince into 8 roughly equal balls. Pop each ball onto a square of parchment paper and onto a tray in the fridge.

Char your chillies thoroughly on a gas hob or under a hot grill, chuck in a bowl and cover to steam through for 5 mins. Peel the skin off of the chillies, deseed and roughly chop. Set aside.

Thinly slice the shallots lengthways, and toss with the cornflour to coat. Fill a small saucepan halfway with vegetable oil and set over a medium heat. Once the oil reaches 120°C, add the shallots and stir to separate. Cook until golden brown and crispy, drain and season with salt.

Thinly slice the onions and add to a medium saucepan with a shot of oil and a pinch of salt. Cook over a medium heat until sweated down and caramelised, this should take about 25 mins. Add the hot sauce to deglaze and set aside.

In a small bowl, mix the chilli paste and mayo with a pinch of salt and a few cracks of pepper.

Time to cook. Grab your beef balls from the fridge and get a large cast iron pan over a high heat. Preheat until smoking hot, add a shot of oil and add two of the burger balls with the parchment paper on top. Using a spatula, smash them down into the pan, season with salt and cook for 2 mins.

Toast the buns.

Flip the burgers over, top with the cheese, add a splash of water and cover the pan to steam and melt the cheese. Top with a spoon of hot sauce, onions, and a spoon of burnt chillies. Repeat with the remaining burgers.

To build, start with a dollop of chilli mayo, plenty of pickles, and then the beef patties. Top with a handful of crispy shallots and crown with more chilli mayo and the lid. Get stuck in.