Barbecue nacho cheese burger

Put the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, Dijon, soy paste, minced chipotle, smoked paprika, garlic powder, onion powder and cayenne in a small pot, then turn on the heat.

Bring to a simmer and stir until incorporated; simmer seven or eight minutes, stirring now and then, so the flavours meld.

Melt the butter, sprinkle in the flour and whisk to a smooth roux to cook out the raw flour taste.

Whisk in the milk so it does not go lumpy; add a little garlic paste.

Add the cheddar in additions, mixing each until melted; season lightly with salt and pepper, add green herbs for colour, and take off the heat.

Shape the beef into a ball and flatten into a patty a little wider than the bun, with an indentation in the centre so it does not dome.

Oil the flat top, season the patty with salt and pepper and cook on medium heat, seasoning the top for the flip.

Flip; rewarm the cheese sauce on the side. Spoon barbecue sauce on the patty, add pepper jack and cover with a lid to melt.

Rest the patty while the buns warm.

Build: bottom bun with mayo and barbecue sauce, finely cut iceberg lettuce, the patty, more barbecue sauce and the nacho cheese sauce, top bun.