Prepare the Chips: Place your peeled and cut potato chips into a large bowl and cover them with cold water. Let them soak for at least 20 minutes (or even an hour) to remove excess starch. You'll notice the water becoming cloudy, indicating the starch is releasing. Drain the chips thoroughly and pat them bone-dry with a clean tea towel. This step is crucial for achieving that characteristic crispiness.

First Fry for the Chips: In a large, heavy-bottomed pan or deep fat fryer, heat the vegetable oil to 135°C. Carefully lower a batch of chips into the oil, ensuring you don't overcrowd the pan. Fry for 5-7 minutes until they are soft and slightly translucent, with a pale blonde colour and a gentle bubbling sound around them. They won't be crispy yet. Remove with a slotted spoon and place them on a wire rack set over a baking tray to drain, allowing them to cool completely. Repeat with remaining chips.

Prepare the Burger Patties: Gently form the beef mince into eight thin patties, each weighing about 75g. The key is to handle the mince as little as possible to keep the burgers tender. Make sure they are slightly wider than your burger buns, as they will shrink during cooking. Season both sides generously with salt and freshly ground black pepper.

Mix the Cajun Spice Blend: In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, black pepper, white pepper, and salt. Stir well to ensure all the spices are evenly distributed. This fragrant mix is what will give our fries their iconic kick.

Second Fry and Season the Chips: Increase the oil temperature to 190°C. Once hot, carefully add a batch of the cooled chips back into the oil. Fry for 2-4 minutes, or until they turn a beautiful golden-brown colour, are audibly crisp, and have a delightful aroma of fried potato. Remove them with a slotted spoon and immediately transfer them to a large bowl. Sprinkle generously with the prepared Cajun spice blend and a little extra salt, then toss to coat evenly. You'll hear the spices crackle slightly as they hit the hot chips. Repeat with the remaining chips.

Cook the Burgers: Heat a large frying pan or skillet over medium-high heat until it's smoking hot. Place four of the seasoned patties into the pan; you should hear a satisfying sizzle immediately. Cook for 2-3 minutes per side for medium-rare, or longer if you prefer them more well-done. About a minute before they're done, place a slice of cheddar cheese on top of two of the patties, allowing it to melt beautifully and become glossy. Once cooked, remove the patties from the pan and let them rest briefly.

Assemble the Burgers: While the burgers are resting, lightly toast the brioche buns in the same pan for about 30 seconds per side until they have a light golden hue and a warm, bready smell. Spread mayonnaise on the top bun and a mix of ketchup and mustard on the bottom bun. Layer with shredded lettuce, sliced tomato, gherkins, and a sprinkle of diced onion. Place a cheesy burger patty on the bottom bun, then top with a plain patty to create that classic double burger. Add the top bun, and your Five Guys-style burger is ready!