Make the bacon mayonnaise

• Fry the bacon pieces until crisp, then drain on paper towel and reserve the fat.
• Blend the mayonnaise with most of the crisp bacon and a little bacon fat until smooth and speckled.
• Chill the baconnaise until needed.

Prepare the patties

• Season the beef mince with salt and pepper and shape into two even patties.
• Press a slight dimple in the centre of each patty.

Toast the buns

• Spread the cut sides of the buns with butter.
• Toast them cut-side down in a hot pan until golden.

Cook the burgers

• Sear the patties in a hot pan for a few minutes per side.
• Top with the cheddar slices and let them melt.
• Warm the remaining whole bacon rashers in the pan.

Assemble the burger

• Spread baconnaise on both bun halves.
• Layer lettuce, the patty with melted cheese, bacon, onion and pickles.
• Close the burger and serve immediately.