Noble Burger À La Gunter

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Sauce
Cuisine	European
Servings (Default: 6)

Ingredients

For covering:

12 slices mustard cucumber (s)
1 large beefsteak tomato (s)
1 head iceberg lettuce
12 slices Gorgonzola, not too thick, or Bavaria Blue
1 teaspoon Dijon mustard au Miel

For the ketchup:

For the mayonnaise:

Instructions

Cut the fillet of beef very finely with a sharp knife so that it is almost minced. Mix with the minced meat.
Bring the teriyaki sauce to the boil and let it thicken a little. Mix the teriyaki sauce reduction well into the meat. Grate the onion very finely, almost pulpy. Mix with the meat and stir well. Now mix in the Worcestershire sauce and soy sauce and mix well again.
Season the mince well with salt and pepper. Shape six equally sized patties, ideally with a burger press. Cover with a cloth.
For the ketchup, boil the tomatoes with the sugar and vinegar. Season to taste with salt and pepper, then thicken with a little cornstarch dissolved in water. To let it cool down.
For the mayonnaise, mix the egg yolks with the mustard. Then add the oil while stirring constantly and fold in the crème fraiche. Add soy sauce, sesame oil and chili paste and season with salt and pepper.
Halve the hamburger buns. Cut six thin slices from the tomato. Cut the iceberg lettuce into suitable pieces.
Heat up the grill. Grill the patties for 3 - 4 minutes on each side. After turning, place two slices of cheese on each patty and let melt. At the same time, briefly toast the hamburger buns on the grill.
Place a little mayonnaise and Dijon mustard au Miel on each of the lower halves of the bun. Layer iceberg lettuce and tomato on top. Then put the patty with the melted cheese on top, then the cucumber. Put the ketchup on top, cover with the bread roll lid and serve.

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