The Patty
Place the mince in a bowl. Break it down with your hands.

Divide the mixture into 4 balls and form 4 patties with gentle hands. Sprinkle salt and pepper on both sides of the patty generously. Press a slight dent in the middle. It helps with even cooking.

Leave them in the fridge to make them stay nice and firm during cooking but let them sit at room temperature for at least 10 minutes before cooking.

Preheat the grill pan/pan/grill to medium-high. Place the beef patty on the hot pan, reduce the heat to low and cook for 5 minutes on each side.

TIP: Once it starts cooking, add a little butter to the pan. The secret is to flip the burger only once. otherwise, it might break.

Lastly, 30 seconds before they are ready, add a slice of cheese over the patty and cover the pan with a lid to melt it. Remove it from the pan, once melted.

The toppings
Add butter in a pan, add thinly sliced onions and a little sprinkle of salt. Cook and stir for about 15 minutes until the onions are golden brown. The caramelized onions are ready.

Fry the eggs to your liking and add salt and pepper.

The buns
Slice in half and toast the brioche buns on the grill with light butter.

The assembly
Spread some sriracha mayo/ mayo chup on both the top and bottom bun, then add lettuce, tomatoes, burger patty, eggs and caramelized onion then place the top bun. Serve immediately and enjoy!