Mix the minced meat with salt, pepper and egg well and shape into 6 balls of equal size. The burger meat may only be seasoned very weakly! To make the slices thin enough, place a chopping ball on a kitchen board and press it flat with a large plate.
Then carefully remove the disc from the board and place in the pan with the heated oil. Repeat this process until all of the minced meat has been processed. Fry the burger slices well on both sides.
Simply add the bacon to the pan and fry it until it starts to get crispy. Then take it out and wrap it in a kitchen towel to degrease.
While the meat and bacon are sizzling in the pan, you can cut the lettuce (in strips), the onion and the tomatoes (both in slices) for the topping.
The sauce can now also be prepared. Mix 200 g mayonnaise, 2 - 4 tablespoons of ketchup and 2 - 3 pinches of barbecue seasoning. To make the smoke taste even more intense, you can add a little liquid smoke. But it is not a must. When you have finished frying the bacon, add 2 - 3 tablespoons of the frying fat to the sauce and stir everything vigorously. If the sauce is too spicy for you, you can add a little sugar.
Now cut the rolls in 2 halves and place them with the cut sides without frying fat in a second heated pan. The insides are lightly and evenly roasted and the outside of the roll stays fluffy without drying out.
At the same time place a slice of cheese (the cheese slices should be the size of processed cheese slices) on each meat slice and let both sizzle in the 1st pan for 2 - 3 minutes until the cheese starts to soften. But it must not liquefy!
When the bread slices are completely toasted, place 2 slices of Emmentaler cheese (also the size of processed cheese), 2 slices of fried bacon, 1 slice of meat with cheese, lettuce, onion and 2 slices of tomato on the underside. Now 1 - 2 tablespoons of sauce and the top of the roll and the burger à la Big Tasty Bacon is ready.
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