Start with the caramelised onions. Peel and finely slice the onions. Place a saucepan over a medium heat, add in a glug of olive oil and the onions. Cook slowly for 5 minutes until soft, add a good pinch of salt and then cook until caramelised for a further 5-10 minutes. Remove from the pan then set aside until required.

Finely slice your shallots. Add your cornflour into a bowl and toss the shallots through. Heat your vegetable oil to around 150°C in a pan and fry the shallots until golden brown. Drain on kitchen towel and season with salt. Set aside.

Time for the burger sauce. Dice the shallots and mix with all the other ingredients in a bowl. Set aside in the fridge until you are ready to use.

For the beef patty, season the meat with salt and pepper and shape into four equal sized patties.

Heat a heavy based frying pan. Cut the buns in half and toast in the hot dry pan on each side until dark golden. When toasted remove and set aside.

In the same hot pan, add in a glug of vegetable oil. Season the burger patties with salt and put in a hot pan for around 2 minutes. While cooking, press the patty down firmly to get good crispy edges (if you are using a small pan do not overcrowd, as you want to get good caramelisation on the patty.)

Flip the patty, add 2 slices of cheese to the top of the patty and put a lid on the pan to let the cheese melt.

Time to layer up. Slice your pickles and spread burger sauce on the bottom of the bun. Add the sliced pickles, then caramelised onions, the burger patty, followed by more burger sauce and finally the crispy shallots. Add your brioche lid on top and tuck in!