Prepare the Smash Sauce: In a small bowl, combine the mayonnaise, ketchup, American mustard, smoked paprika, garlic powder, and cayenne pepper (if using). Stir until thoroughly mixed and smooth. The sauce should have a pale orange hue and a creamy texture. Taste and adjust seasoning if needed. Set aside.

Form the Mince Balls: Divide the beef mince into 8 equal portions, about 55g each. Gently roll each portion into a loose ball. Don't compact them too much; we want them just formed enough to hold together. They should resemble small, rustic meatballs. Season generously with salt and black pepper.

Heat the Pan: Place a large frying pan or griddle over a high heat. Add a tablespoon of olive oil and let it get very hot – you should see a slight shimmer on the surface, indicating it's ready for searing.

Smash and Cook the Patties: Place a mince ball directly onto the hot pan. Immediately cover it with a tortilla, pressing down firmly with a spatula or burger press. Apply consistent pressure for about 10-15 seconds to flatten the mince into a thin patty that adheres to the tortilla. Cook for 2-3 minutes until the beef is deeply browned and crispy around the edges, and you can smell the rich, cooked meat.

Flip and Finish: Carefully flip the taco over so the tortilla side is now in the pan. Immediately place half a slice of cheddar cheese on top of the cooked beef patty. Cook for another 1-2 minutes until the tortilla is golden and slightly crispy, and the cheese has melted beautifully, becoming gloriously gooey. You'll hear a gentle sizzle as the tortilla toasts. Remove from the pan and repeat with the remaining mince and tortillas, adding a little more oil if needed.

Assemble the Tacos: As each taco comes off the pan, spread a generous spoonful of your prepared smash sauce over the melted cheese. Top with shredded lettuce, diced tomato, and sliced gherkins. Fold in half and serve immediately while they are still warm and the cheese is wonderfully molten.