Make Gherkin Salsa by mixing the ingredients and leaving it in the fridge for at least 1 hour to allow the flavours to mature. If possible, leave overnight.
Make the burger patties while mixing the beef, spices, and salt. Separate the beef mix into 4 balls, approximately 125g and roll into a thin flat disc the same length as the burger buns. Refrigerate for 30 mins.
For the burger sauce, mix the ingredients together and season to taste.
Remove the burgers from the fridge and heat the oil in a griddle pan over high heat.
When the pan is hot, sear the burgers for 2 minutes on either side or until the burgers are cooked through. Press down on each burger with a spatula for 10 seconds to prevent them from rising in the middle.
Top the burgers with cheese, then leave them to rest for 1 minute, then toast the buns lightly under the grill. To achieve the perfect colour, brush with butter or oil.
Spread the base with Burger Sauce, Gherkin Salsa, Gherkins, and Lettuce, then a cheese covered beef patty.
