Season the mince with sea salt and pepper to taste and form into a patty.
Grill on grill over medium direct heat until medium to well-done, depending on your preference.
Shortly after turning, place the two cheddar slices on top.
While grilling the patty, grill the shrimp until cooked through. It is advisable to use a grill plate for this so that they do not fall through the grate (caution: the shrimp can quickly become dry).
Put flour, salt, pepper and sugar in a freezer bag and add the onion cut into rings. While shaking the bag, dust the onion rings with flour. Then deep fry in hot sunflower oil to make fried onions.
Toast the bun cut surfaces and place two lettuce leaves on top.
Cut the patty in half (vertically!). Place one half on each bun underside.
Put a blob of remoulade on top and top with tomatoes and fried onions.
Now place three scampi on each of the two free halves of the buns. Drizzle the cocktail sauce over the top and top with strips of sliced bell bell pepper and sprinkle with cress.
Place the tops of the buns on top, press down lightly and serve.