To make the patties, place the beef mince in a bowl. Add the garlic, thyme, salt, and pepper and mix thoroughly to combine. Divide into six balls, weighing about 160g each. Roll tightly to form a ball, and then press down slightly with your palm, creating the patty. Place in the fridge for about an hour to firm up.

Place a Le Creuset 26cm Signature Square Skillet Grill over medium heat. Brush the halved slider buns with olive oil and fry in the grill pan until golden and slightly charred with griddle marks.

In the same grill pan, increase the heat to medium-high and fry the patties in batches until well browned on both sides. Remove from the grill pan and place a slice of mozzarella cheese on top of the patties. Place in the Le Creuset 26cm Heritage Rectangular Dish and insert into the oven (preheated to 180°C/160°C fan/gas mark 4) for 5 – 10 minutes to cook through to your liking. Spread the sriracha mayonnaise on the bottom of the buns and top with coleslaw and pickled onions. Place the cheesy patty on top and cover it with the top of the bun.

Place back in the warm dish and serve with a skewer through the top.