Preheat the air fryer to 190°C.

Place the beef mince into a bowl and season with salt and pepper. Divide the seasoned minced beef into 8 equal portions, then roll them into balls. To make the thin burger patties, cover each ball of minced beef with a piece of parchment paper, then lightly bash them down to 1cm thick. (The patties will shrink as they cook, so make they are bashed out very thinly). Season both sides of each patty with salt and pepper.

Place the patties in the air fryer and cook at 190°C for 3 minutes, then flip over and cook for a further 3 minutes on the other side.

After 6 minutes, lay a cheese slice on top of each burger and add the sliced brioche buns to the air fryer. Cook everything for a further 2 minutes at 190°C.

Meanwhile, make the burger sauce. Combine the ketchup, mayo and mustard in a small bowl. Finely chop the gherkins, add those to the bowl and stir to mix well.

Next, assemble the burgers. Cover the bottom half of the buns with some of the burger sauce, then add a small handful of shredded iceberg lettuce.

Place a patty with cheese on top of the lettuce, then stack another patty with cheese on top of that. Add your choice of toppings to the burger – I like thinly sliced tomatoes with finely diced red onion and gherkins. Lastly, spread a little more burger sauce over the top half of the bun and sit it on top of the burger.