Big Mac

Season the minced beef generously with salt and pepper. Divide the seasoned mince into 4 equal balls, using about 1/3 cup for each. On squares of baking paper, flatten each ball into a thin, 15cm circle — these are meant to be thin. Heat the olive oil in a large frypan over high heat until it's shimmering. Working in 2 batches, sear the patties for 1 to 2 minutes per side, until they're lightly charred and cooked through. Transfer the cooked patties to a plate and keep them warm while you finish the rest.

Carefully slice each sesame seed burger bun into three horizontal layers. Lightly toast the bun pieces until they're golden at the edges; you want them warm and slightly crisp, but not hard.

To build each burger, start with the bottom bun layer. Spread a generous amount of the special sauce over it, then layer with chopped onion, shredded iceberg lettuce, a slice of cheese, a beef patty, and a few pickle slices. Place the middle bun layer on top, then repeat the process: more special sauce, onion, lettuce, pickles, and another beef patty. Finish with a final dollop of sauce on the underside of the top bun, then place it on the burger to serve.