Divide the mince into 8 portions and with wet hands roll each portion into a ball, then press into flat burgers. You will be serving two thin burgers per portion. Ideally they should be about 2cm wider than your burger buns. They will spring back when you are cooking them so make them thinner than you think you should. They don’t need to look like perfect rounds.
Heat a little oil in a large frying pan. When hot season the burgers with salt and pepper. Cook them two to three at a time for about 1 minute on each side. As the burgers are very thin they will cook really fast. Keep them warm while you cook the rest. When cooking the last four burgers, after you turn them, place a slice of cheese on top, cover the pan with a lid or plate to allow the cheese to melt.
Meanwhile lightly toast the buns. Spread a little ketchup and mayonnaise on both sides. Layer up the burgers with the lettuce, bacon, two burgers per bun, one with cheese and one without, the sliced tomato and red onion. Add more lettuce, ketchup and mayonnaise if you wish.