1. Season the ground meat with a little onion powder, chili flakes, salt, and pepper. Shape it into two large patties and set them aside.

2. Prepare the toppings. Slice a large pickle lengthwise into two strips which serve as tongues. Cut jagged edges into the cheese slices to create teeth, and skewer the olives onto toothpicks for the eyes. Set everything aside.

3. Heat a large frying pan with a little butter and lightly toast the cut sides of the burger buns to your liking. Remove them from the frying pan and set them aside.

4. Add a little more butter or oil to the pan and cook the patties to your preferred level of doneness – for »medium« the meat should reach an internal temperature of about 56–60°C (132-140°F), for example.

5. To assemble the burgers, first spread a little ketchup and mustard on the bottom halves of the buns, then place the patties on top. Next, add the sliced gherkins (for the tongues) and the cheese (for the teeth). Add tomato slices or lettuce if desired, then top with the other half of the bun. Insert the olive skewers into the burgers to serve as eyes. Serve with fries or chips or whatever you like to add.