30 minutes

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1 white onion

450g beef mince blend (60% ground chuck and 40% ground brisket or ground sirloin)

1 tbsp olive oil

4 burger buns

Salt and pepper

American cheese

Burger sauce

Lettuce

Pickles

White onion (chopped)

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For the big Mac sauce

1 cup mayonnaise

¼ cup sweet pickle relish

1 ½ tablespoons yellow mustard

1 teaspoon white wine vinegar

½ teaspoon paprika

¼ teaspoon garlic powder

¼ teaspoon onion powder

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1. Thinly slice the onion using a mandolin on the thinnest setting, place them in a bowl and add salt. Toss them around for a few minutes and let them sit for 20 minutes.

2. Season the beef mince with salt and pepper and form 112g into loose 2" balls. Set aside in the fridge on a plate for 20 minutes.

3. Meanwhile mix together all the ingredients for the sauce and place in a bowl in the fridge.

4. Preheat a 12-inch cast iron skillet and set it over medium high heat for 10 minutes.

5. Remove the onion from the fridge and squeeze all of the water out to remove moisture for a crispier onion.

6. Remove the meat from the fridge. Add a splash of olive oil to the iron skillet. Add the burger balls to the griddle (be sure to have a decent amount of spacing between them, about 3-4 inches) and add a handful of the sliced onions on top. Now, smash the balls as flat as you can and season them well.

7. Let the patties cook for 3-4 minutes until caramelised and flip. Season the back side of the patties. After 1 minute add the cheese and place a lid over the burgers to melt the cheese, about 1 minute.

8. Toast the burger buns. Spread your burger sauce and lettuce over the bottom bun. Top with 1-2 patties and pickles and onion before enjoying.