Classic Homemade Burger with homemade mayonnaise

👨‍🍳 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 buns and toast them on the pan.

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