Juicy Homemade Cheeseburger with homemade mayonnaise – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Divide the ground meat into 4 flat round patties, 2 cm thick.
2. 2
   Season the patties on all sides with the salt, black pepper and garlic.

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 a grill pan over high heat and grease lightly.

   StoveGrill pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
5. 7
   Grill the burgers 3–4 minutes per side, until they are browned outside and done to your liking.

   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 and cover until the cheese melts.
7. 9
   Halve the gluten-free bread and toast them lightly on the grill pan.

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