Classic Homemade Burger with homemade mayonnaise – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the paprika, salt and black pepper until evenly combined.
2. 2
   Divide the mixture into 4 flat round patties, 2 cm thick.

To assemble

1. 3
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
2. 4
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
3. 5
   Add the lemon juice and stir. Taste and adjust the seasoning.
4. 6
   Heat the heavy skillet over high heat and drizzle the olive oil over it.

   StoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5. 7
   Grill the meatballs 3–4 minutes per side, until they are cooked to medium.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
6. 8
   In the last minute of grilling, place a slice of cheese on each patty.
7. 9
   Halve the gluten-free bread and toast them on the pan.

   Knife
8. 10
   Spread the mayonnaise and mustard on the gluten-free bread.
9. 11
   Arrange the lettuce and tomatoes in each gluten-free bread, and top with a hot patty and a little of the fried onion. Serve with homemade fries.