Ingredients
100g spicy bbq sauce 
2 tbsp chipotle mayo 
600g Rump steak or mince or 4 Beyond Meat burgers (for vegan) 
1½ tsp mixed herbs, lightly crushed with your fingers 
1 shallot very finely diced (or half an onion very finely diced will also work, the flavour is just a bit stronger) 
Salt 
Pepper 
2 tbsp oil 
Brioche buns 
¼ iceberg lettuce shredded 
16 gherkin slices 
4 slices smoked cheddar cheese (Applewood) 
12 slices pancetta 
Crispy onions (you can buy these ready made) 

Method
If you are mincing your own meat then cut the beef into chunks, sprinkle over the herbs, salt and pepper and then mince.     

If you are using mince then just season with the herbs, salt and pepper and very gently with your hands mix through. 

Gently mix the shallots through the mince - with your hands are best.

Weigh out 150g and shape into patties.  Continue with the remaining meat.  This should give you enough for 4 burgers. 

Mix the mayo and bbq sauce and set aside.  Cook the pancetta until crispy either under the grill or in a pan until crispy. 

To cook, take a frying pan and put in 2 tbsp oil, it depends on how big your pan is to how many you can fit in, you don’t want to over fill as the burgers do need space to caramelise.  Cook on a medium heat for around 5 mins until golden and turn, cook again for roughly 5 minutes and turn for another 3 minutes and turn again.  Your burger should now be cooked but if it is not, just carefully cook a little longer. 

Meanwhile preheat the grill to high and toast the bun until golden.  Leave the grill on high. 

Put the iceberg on the bottom halves of the bun and 4 gherkins on the tops.  Drizzle the mayo on both sides. 

Put a slice of cheese on each burger and put under the grill to melt.  Once melted place the patty on top of the iceberg and top with the pancetta and the crispy onions.  Put the lid on the buns and enjoy. 

- Taken from Byron The Cookbook