We divide our ground meat to about 250 gr patties (you can use a form without over pressing or squeezing). Liberally sprinkle with salt both sides along with some black pepper.
On high fire, we place a large frying plate and put half of the burgers that have been lightly oiled with the seed oil on one side. Once placed in the plate we gently squeeze each burger with a spatula to form slightly increase their area which touches the plate.
When they get caramelized, 2-3 min we lightly oil the top side with some more seed oil, and we turn them on the other side. We cook for 2 min more, brush the turned burgers with the butter and turn them again, reduce the heat to medium, put on top a heaped spoon of the bacon umami and cover with a slice of the cheddar cheese. Immediately cover the burgers with a lid so that the cheese melts and cook for 2 more minutes.
In the meantime, we prepare the buns by placing them on a hot lightly oiled pan, press them lightly with our hands until lightly browned.
Build the burgers by spreading some Chipotle Mayonnaise, place the burger which already is topped with the bacon and cheese and top up with the mushroom remoulade. Pierce the burger with the big flat toothpick to hold together and serve next to the coleslaw and the French fries.
Repeat for the remaining burgers.