Prepare the baconnaise – Heat a large frying pan over medium–high heat, add the bacon and cook for 4–6 minutes, turning occasionally, until crispy. Remove from the pan and, once cool enough to handle, finely chop.

In a small bowl, combine the cooled bacon, mayonnaise, mustard, lemon juice, garlic powder and smoked paprika (if using). Stir until well mixed and season with salt and pepper to taste. Set aside or refrigerate until ready to use.

Make the burger patties – Divide the minced beef into four and roll each portion into a ball. Sprinkle with salt and pepper (only add the salt and pepper just before you cook).

Cook the burgers – Heat a large frying pan over medium–high heat and cook the bacon for 4–6 minutes until crispy and golden. Set aside. Spoon out any excess fat, then use a paper towel to wipe the pan clean. Add the olive oil to the same pan, along with the beef. Use the back of a spatula to smash the patties flat and cook for 4–5 minutes per side, or until cooked through. In the last minute of cooking, place a slice of cheese on each patty, then cover the pan and allow the cheese to melt.

Assemble the burgers – Spread a generous amount of baconnaise on each toasted bun half. Place some lettuce on the bottom bun, followed by a cheesy burger patty, tomato slice and pickles. Add the top bun, dolloped with more baconnaise if desired.

Serve – Serve the burgers with your favourite sides, such as fries or a side salad, and extra baconnaise for dipping!