How to Step Your Burger Game Up with Three Delicious Toppings

For the Chipotle Mayo (Makes about 250ml)
1 tbsp chipotles in adobo, blitzed
230g mayonnaise
2 garlic cloves, finely chopped then crushed to a paste with a pinch of rock salt
1 tbsp wholegrain mustard
1 tbsp honey

For the Dill Pickles
250g baby cucumbers, thinly sliced
2 garlic cloves, thinly sliced
Small bunch of dill
2 tsp black peppercorns
2 tbsp mustard seeds
240ml water
120ml white malt vinegar
2 tbsp salt
2 tbsp sugar
Pinch of chilli flakes

Toast off any whole spices in a pan until they become fragrant. Pour in the water and vinegars. Add the salt and sugar and any powdered spices, stir until they are all dissolved and the liquid just starts to boil. Take off the heat, place the ingredients you wish to pickle in a sterilised jar and pour over the pickling liquor.

To Make the Grilled Pineapple

Cut a ring of pineapple one centimetre thick, remove the core, place on a chargrill and grill over a low heat for two minutes on each side, basting with teriyaki sauce as you go.

To Make the Spam Fritter

Cut a slice of Spam, one centimetre thick, dust in plain flour, then dip in some milk and coat in panko breadcrumbs. Deep fry for two minutes in oil heated in a deep fryer to 175C or until golden.

To Make the Teriyaki Mayo
Makes about 300ml
230g mayonnaise
6 tbsp teriyaki sauce

To Make the Pineapple Ketchup
Makes about 250ml
1 can of pineapple slices in syrup
6 garlic cloves
1 tbsp brown sugar
½ tsp cayenne
1 tbsp cider vinegar
75g tomato ketchup
Salt

Place all the ingredients except salt in a pan over a moderate heat and simmer for 10 minutes, stirring occasionally. Take off the heat, allow to cool, then blitz in a food processor. Season to taste with salt.

Recommended patty style: four smash patties – remember to add cheese to each.