1 egg yolk from linseed fed hens
1 teaspoon dijon mustard
1 tablespoon sherry vinegar
1 dl canola oil
1 tablespoon olive oil
Salt, pepper and a pinch tagatose
2 tablespoons ketchup without sugar
1/2 teaspoon dill
Wisk the egg yolk together with the mustard, vinegar, salt, pepper and tagatose until it’s fluffy. Slowly pour in the oil while you continue to whisk. When you are finished you have mayonnaise. Now add ketchup and dill.
1 slice bacon per person
100-120 g gras fed minced meat per person
Salt, pepper, paprika powder and a bit cayenne pepper
20 g cheese per person
30 g salad per person
2-3 slices of tomato
2-3 slices pickles
2-3 onion rings
Fry the bacon until it’s crispy and put it aside for later.
Clean and cut the salad, tomatoes, pickles and onion so everything is ready when the burger is ready.
You don’t have to add anything to the meat to make it stay together, just don’t work wit it to much, then it will become dry and fall appart. Form the meat to a round and flat burger, approximately 10 cm in diameter and 1 cm thick. Season with the paprika, cayenne, salt and pepper. Fry the burger in the bacon grease on high heat. after about a minute flip it and place the cheese on top. When it’s cooked through cover with a lid so the cheese melts.
Serve the burger with salad, dressing and bacon.