DIVIDE ground chuck steak into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 5 inches wide and about 3/4 inch wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
GET two pans on the go—a large non-stick frying pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a slotted spatula, then put half the bacon into the other pan. After 1 minute, flip the burgers and brush each cooked side with a 1/2 teaspoon of mustard and a dash of SPYCE Green Habanero. After another minute, flip onto the mustard side and brush again with another 1/2 teaspoon of mustard and a second dash of SPYCE Green Habanero on the other side. Cook for 1 more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese—30 seconds should do it. At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with the remaining 2 burgers.
TO BUILD each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions, and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together. As the burger rests, juices will soak into the bun, so serve right away.
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