There is much debate over what makes a ‘great burger'. I’ll throw my two cents in to say that a soft brioche bun and a thin piece of American yellow cheese (the kind from a plastic wrapper) are key. The meat should be minced steak with enough fat to be juicy. I prefer thinner burger patties but if you have any cavemen in your house, you can up the size. The ‘secret sauce’ here is tomato sauce mixed with chipotle puree, but you can stick to good old ketchup if you’re a purist.