Juicy Homemade Hamburger with homemade mayonnaise – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the ground meat with the onion, garlic, paprika, salt and black pepper until evenly combined.
2. 2
   Divide the mixture into 4 flat round patties, 2.5 cm thick. Press your thumb into the center of each patty so it doesn't puff up as it cooks.

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
   Fry the meatballs 4–5 minutes per side, until they are 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
   Halve the gluten-free bread and toast them on the grill pan for 1 minute.

   Knife
7. 9
   Spread the mayonnaise on the gluten-free bread.
8. 10
   Arrange the lettuce and tomatoes in each gluten-free bread, and top with a hot patty and the red onion. Serve immediately with homemade fries.