Shred your lettuce, chop your pickles then grate your cheese and set aside.

Mix the beef mince with 2 teaspoons of salt (if cooking for 4) and a good grind of black pepper. Spoon about a ¼ of the beef into the middle of each tortilla, then use the back of a spoon to smooth it out and press it into a flat, even layer, covering the whole tortilla. I find it’s easiest to prepare all the tortillas at once, then you can just cook each one quickly right after the other.

Place a large frying pan that you have a lid for, over medium-high heat. If you don’t have a lid for your pan, use a plate or a wooden board. Add a drizzle of olive oil to your pan, then once hot, place two or three tortillas (depending on the size of your pan), beef side down, onto the pan. Use a spatula to press the tortillas into the pan so that the beef cooks evenly. Cook for 3 minutes, then flip the tortillas over and scatter a little of the grated cheese on top of the beef on each tortilla. Pop the lid on your pan, lower the heat, and cook for another 2 minutes, to let the cheese melt and for the bottom of your tortillas to crisp up. Repeat with the remaining, prepared tacos.

Divide the cooked tacos between plates, then scatter with the shredded lettuce, diced pickles, pickled onion slices and a good drizzle of burger sauce. Eat right away, while the cheese is gooey and the tortilla is nice and crispy.