Prepare and chop any ingredients before getting started. If making fries, take into account the timings and begin to cook when necessary. I used oven fries and started cooking just before the onions were finished.
Fries or salad
(optional step for if you want caramelised onions): Heat olive oil and butter in a large pan over medium heat. Once melted, add sliced onions and a pinch of salt and stir for 2-3 minutes. Turn the heat to medium low and cook slowly, stirring occasionally, for around 30 minutes until softened. Add sugar and continue cooking for another 10-15 minutes, lowering the heat if needed. At this time you can cook the bacon in a small seperate pan until crispy. Stir in the bacon at the end along with a little bacon fat to combine.
1 tablespoon butter, 1 large onion, 75 g bacon, 1 pinch Salt, 1 teaspoon sugar
While the onions cook, combine the beef mince with the Cajun seasoning, paprika, garlic salt, onion granules, oregano, salt and pepper. Divide into equal portions and shape into burger patties, add a piece of parchment paper over the top for easier smashing.
½ teaspoon garlic salt , Salt & Black pepper, 400 g beef mince, 1 teaspoon Cajun seasoning, 1 teaspoon paprika, 1 teaspoon oregano, ½ teaspoon onion granules
Remove the onions from the pan, add a little oil and turn up the heat to medium high. Smash the burgers in the pan by pressing down with a spatula or press on the baking paper over the patty. Cook for around 2-3 minutes on the first side, then flip, add cheese and add the lid until the cheese has melted.
4 cheese slices
Turn the heat off and remove the burgers either setting them aside or keeping warm on a low heat in the oven, remove any excess cheese and only leave around 1 tablespoon of the juices in the pan along with the caramelised bits.
Turn heat to medium and melt the butter. Add the fresh garlic and cook gently for about 1 minute until fragrant then stir in the paprika, garlic granules, dried parsley and chilli flakes before pouring in the cream. Bring to a gentle simmer for around a minute or two until thickened then stir in the parsley and parmesan. If the sauce gets too thick, stir in a little water. Lightly toast the brioche buns until golden.
3 cloves garlic, ½ teaspoon paprika, ½ teaspoon dried parsley, Pinch chilli flakes, Small handful chopped fresh parsley, 150 ml double cream, 25 g Parmesan, 1 tablespoon butter, ½ teaspoon garlic salt, Salt & pepper, 2 brioche buns
Spread ranch or burger sauce onto the buns, then layer with gherkins, lettuce, the cheesy burger and the caramelised bacon onions. Cut in half then pour garlic parmesan sauce onto a deep plate or dish. Add the halves to the sauce then top with chives, parmesan and fries.
2 tablespoon gherkins, 1 lettuce head, 2 tablespoon ranch or any burger sauce, 1 teaspoon chopped chives