Preheat a pan over high heat with olive oil. Add the ground beef and sauté for about 4 minutes, breaking it apart with a wooden spoon. Add the chopped onion and continue cooking for another 5 minutes. Season with salt and pepper. Once browned and aromatic, remove from heat.

Slice the brioche buns in half and place the bottom halves in a 23×33 cm baking dish. Brush the buns with half of the melted butter. Spread half of the Ketchup & Mayo Sauce evenly over them.

Layer 6 slices of cheddar, then add the cooked beef, pickles, and top with the remaining 6 slices of cheese. Cover with the top halves of the buns. Brush the tops with the rest of the melted butter and sprinkle with sesame seeds. Bake in a preheated oven at 180°C for 15 minutes.

Serve hot and dip into extra Ketchup & Mayo Sauce for extra flavor.

For the pancakes:

In a large bowl, whisk together the eggs and sugar until well combined. Add the melted butter, flour, and milk, and continue mixing. Lastly, add the baking soda, baking powder, and oregano, and mix until the batter has a smooth consistency.

Heat a pan over medium heat and melt a bit of butter. Spoon 2 tablespoons of the batter into the pan to form 2 pancakes. Cook the pancakes on one side until small bubbles form on the surface, then flip them over using a spatula. Repeat the process for the remaining batter to make 2 more pancakes. Set them aside.

For the bacon:

In the same pan, cook the bacon slices on both sides until crispy. Set aside.

To serve:

On a serving plate, place one pancake and spread a generous amount of Mustard & Mayo Sauce on top. Add a slice of ham, a slice of bacon, and a slice of cheddar cheese. Use a kitchen torch to melt the cheddar cheese. Sprinkle with fresh arugula, then cover with a second pancake and add more Mustarda & Mayo Sauce on top. Repeat the process for the remaining ingredients and serve immediately.