Prepare the patties: Gently divide the mince into 4 equal portions (about 125 g each). Shape each into a ball, then press into a patty about 2 cm thick. Use your thumb to make a small dimple in the centre of each patty — this prevents them from puffing up into a dome. You'll feel the soft, cool texture of the meat as you work; the patties should feel loose, not tightly packed.

Season the meat: Season each patty generously with salt and black pepper on both sides. The salt will start drawing out moisture, so cook them straight away. You'll notice the surface becoming slightly tacky — that's a good sign.

Heat the pan: Place a large frying pan or skillet over medium-high heat and add the vegetable oil. Wait until the oil shimmers and you see the faintest wisp of smoke rising — this tells you the pan is hot enough to create that coveted crust.

Sear the patties: Carefully lay the patties in the hot pan, leaving some space between them. You should hear a vigorous, satisfying sizzle the moment they hit the surface. Cook for 3-4 minutes without moving them. The edges will turn a deep, mahogany brown, and the aroma of caramelising beef will fill your kitchen.

Flip and add cheese: Using a spatula, flip each patty. The cooked side should be dark and crisp, with a rich, browned surface. Lay a slice of cheddar on each patty, then immediately cover the pan with a lid or a baking tray. Cook for another 2-3 minutes. The trapped steam will gently melt the cheese into a luscious, gooey blanket. You'll see the cheese soften and pool around the edges of the patty.

Toast the buns: While the patties rest, place the burger buns cut-side down in a separate dry pan or in the same pan after removing the patties. Toast over medium heat for about 1 minute, until the surfaces are golden and fragrant. The buns should feel warm and slightly crisp to the touch.

Assemble the burgers: Spread a thin layer of ketchup and mustard on the bottom half of each bun. Add a lettuce leaf, then a slice of tomato. Place the cheeseburger patty on top, followed by onion rings and a pickle slice if using. Cap with the top half of the bun and serve immediately while the cheese is still molten.