Finely dice enough gherkin to use in the sauce and slice the remaining gherkin for topping.

Mix 3 tbsp light mayo, 1 1/2 tbsp tomato ketchup, 1/2 tsp mustard, diced gherkin, and a dash of gherkin juice until smooth.

Set the Big Mac sauce aside until needed.

Season the 300 g beef mince with salt and black pepper.

Fry the seasoned beef mince in a frying pan over high heat for a few minutes, breaking it into small crumbles.

Crumble the beef stock cube over the cooked beef mince and add 1 tbsp tomato purée.

Add 1 tbsp boiling water to the beef mixture and stir until evenly combined.

Cook the beef mixture over high heat for 1 to 2 minutes until the water has evaporated.

Slice the 160 g garlic bread baguette in half lengthwise, then open both halves through the middle to create four bread sections.

Divide the cooked beef mince between the opened garlic bread sections.

Grate 50 g light cheddar cheese over the beef-filled garlic bread.

Air-fry the filled garlic bread at 170°C / 340°F for 6 to 8 minutes until the bread is cooked through and the cheese is melted.

Shred or slice the iceberg lettuce and finely dice the onion.

Top the hot garlic bread with iceberg lettuce, diced onion, and sliced gherkin.

Spoon the homemade Big Mac sauce generously over the toppings and serve immediately.