Add the 230 g 5% lean beef mince, 1 tsp garlic granules, 1/2 tsp onion granules, crumbled 1/2 beef stock cube, salt, and black pepper to a mixing bowl. Mix until the seasonings are evenly distributed.

Divide the seasoned beef mixture into 4 equal portions. Roll each portion into a ball, then flatten it into a thin burger patty.

Heat a non-stick pan over medium-high heat and spray it with cooking oil spray. Place the 4 beef patties in the pan.

Cook the patties for about 2 minutes on the first side. Turn them over and cook for about 2 minutes on the second side, until browned and cooked through.

During the final minute of cooking, divide the 30 g low-fat cheese over 2 patties. Cover briefly if needed so the cheese melts.

Transfer all patties to a plate. Place the 2 brioche bun bottoms cut-side down in the same hot pan.

Spread 1 tablespoon burger sauce over each toasted bun bottom. Stack one plain beef patty and one cheese-topped beef patty onto each bun.

Add 1 cooked streaky bacon rasher to each burger stack. Top each sandwich with its brioche bun top placed cut-side down, then press gently.

Return the assembled sandwiches to the pan over medium heat. Cook for about 2 minutes per side, pressing gently, until both sides are golden and crisp.

Cut each bacon double cheeseburger grilled cheese in half. Serve immediately while the cheese is melted and the bun is crisp.