Meatball sandwich with crispy bacon, salad and remoulade

Ingredients for 4 servings:

• 1 baguette(s)
• 10 slices of breakfast bacon
• 3 rolls, stale
• 200 ml milk
• 1 large onion(s)
• 1 garlic clove(s)
• 500 g minced meat, mixed or beef
• 3 eggs
• Paprika powder
• Cayenne pepper
• Thyme
• Mustard
• salt and pepper
• Worcestershire sauce
• smoked salt
• Oil, for frying
• 1 head of lettuce, of your choice
• 4 tomatoes
• 2 onions, red
• 2 tbsp ketchup
• 1 apple
• 1 egg(s), hard-boiled
• 1 gherkin(s)
• 150 g mayonnaise
• some cucumber juice
• salt and pepper
• tarragon
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

My version of a homemade hamburger with fresh salad, homemade remoulade and baguette.

Meatballs: Soak the meatballs in the milk. Peel and chop the onions and garlic. In a bowl, mix the minced meat with the squeezed-out meatballs, onions, garlic, and eggs. Then season with mustard and spices. Shape the minced meat into 8 meatballs and fry in a pan with hot oil on each side. Cook over medium heat for about 10 minutes more. Salad: Wash and tear the lettuce into small pieces. Wash and dice the tomatoes, peel and chop the onion. Mix the lettuce, tomatoes, and onions with a little ketchup. Remoulade: Finely chop the apple, peeled egg, gherkins, and herbs. Mix with the mayonnaise and gherkin liquid and season with salt and pepper. To serve: Fry the bacon strips in a hot pan until crispy. Cut the bread open, spread with remoulade, and top with the meatballs, bacon, and salad.