Make the chilli ranch sauce

• Mix the ranch sauce, natural yoghurt and chilli paste together in a bowl.
• Set aside until serving.

Season and shape the beef

• Season the beef mince with the onion granules, garlic granules, salt and pepper.
• Combine well and form into four equal balls.
• Squash each ball down into a flat patty.

Make the garlic butter

• Mix the light butter with the garlic puree and parsley.

Toast the buns

• Very lightly toast the brioche buns in a dry pan.
• Spread the garlic butter over each bun half.

Fry the patties and onion

• Pan fry the patties, turning once.
• When almost cooked, add the diced white onion to the pan.

Build the burgers

• Place a bun base in the pan and top with one patty, some onion and half a cheese slice.
• Add the second patty, more onion and the remaining half cheese slice.
• Pan fry and turn to melt the cheese on the alternate side.

Finish and serve

• Remove from the pan and add the lettuce and chilli ranch sauce.
• Close the burger with the garlic buttered bun top.