Ingredients
Directions
- 1
Fry bacon over medium heat on a dry pan, flipping regularly till golden and crisp. Set aside on kitchen towel.
- 2
Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
- 3
Divide ground beef into 113g balls and salt them, heat a skillet or griddle over medium high heat and smash a ball, flip after a minute, add cheese and cover and cook for another minute.
- 4
Add equal parts of vinegar and sugar to a pot and bring to a boil. Finely slice a red onion. Add the slices to the vinegar and boil for one minute. set aside.
- 5
Chop lettuce and assemble your croissant burger.
