Before we get cooking, we need to get everything ready. Smash burgers happen super fast, so it’s important we’ve got everything ready to go.

Divide the beef into 4 x 100g balls. Peel and thinly slice the onion, then divide the slices in half. Cut 4 thin slices of tomato and chop the rest into fine-ish dice. Cut the celery into chunky diamonds and shred the cabbage as fine as you can.

Season the tomato slices with salt and black pepper and set aside.

Toss together the shredded cabbage, half the onion, the diced tomato and celery. Lightly crush half the sesame seeds and mix with 3 tbsp mayo and a big splash of pickled ginger brine. Pour this over the slaw and toss together.

Split the brioche buns in half and lightly toast in a large dry frying pan. Remove the buns and crank the heat up high. Add a splash of olive oil and toss in the remaining sliced onion. Cook for 1-2 mins on high until starting to char and caramelise. Add the four burger balls and, using a flat spatula, smash them down over the onions.

Season the top side of the burgers with salt and loads of black pepper. Cook for 2-4 mins until the bottom is crispy. Flip and cook for another minute or two.

Spread the remaining mayo over the toasted buns and top half the bun halves with a smash burger, a tomato slice, a pinch of Thai basil, sesame seeds and a pinch of pickled ginger.

Serve the burgers with a big helping of sesame slaw on the side.