Burger with avocado and homemade mayonnaise

Ingredients for 4 servings:

• 600 g minced beef, possibly a little pork
• 1 avocado(s)
• 2 tomatoes
• 6 lettuce leaves
• 100 ml rapeseed oil
• 4 burger buns
• 3 basil leaves
• 1 stalk rosemary
• 1 clove(s) garlic
• some barbecue sauce, e.g. Made for meat or Bullseye
• 8 slices of bacon, optional
• lemon juice
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

First, chop the rosemary, garlic, and basil, then finely chop with a knife until they form lumps. Wash the lettuce, chop the tomatoes, and peel the avocado, then cut into strips and drizzle with lemon juice to prevent them from tarrishing. Next, place the ground beef in a bowl and season with rosemary, basil, garlic, paprika, salt, and pepper. Knead thoroughly and set aside. For the mayonnaise, you’ll need a hand blender and a narrow container. First, add the raw egg yolk. Then, add the mustard and a dash of lemon juice. While constantly blending, slowly pour the oil into the container. Whisk until the oil thickens and becomes creamy and firm. Finally, season with salt and pepper. Form the beef into four equal patties, each about 150 grams each. Note that they will shrink slightly during frying. Now fry in a pan with a little oil for about 2-3 minutes on each side, depending on thickness and preference. If you like, you can also fry the bacon at the same time. Once the meat is cooked, it’s time to assemble it. To do this, first cut open the buns and spread the bottom with barbecue sauce. Place the patty on top. Then top with tomato, lettuce, and the sliced ​​avocado. Before closing the burger, add a generous dollop of mayonnaise to the top.