Hamburger with Garlic Aioli Sauce and Cheddar Cheese

Ingredients:
  • about 1.2 kg of fore beef (neck or shoulder is best, the meat should ideally have 30 percent fat!)
  • About 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 250 g Danublu or Cheddar cheese
  • Pinch of sugar
    • For the aïoli:
  • 5 spoons mayonnaise
  • 1 to 2 cloves of garlic
  • Handful of parsley leaves
  • Lemon juice (to taste)
  • Pinch of salt
    • For serving:
  • 6 to 8 large slices of bacon
  • 6 to 8 rolls
  • 2 tomatoes
  • Handful of mixed salad
  • 6 to 8 tablespoons caramelized onions (optional)
    Preparation:
  1. Cut the meat into pieces; grind the leaner pieces just once. Grind the part, which consists mainly of fat, three or four times. This will make the burger juicy but at the same time maintain a good texture. Transfer the minced meat to a bowl, season with salt, pepper and a pinch of sugar.
  2. Mix well and let it rest for 20 minutes. Before you start preparing the patties, try to bake one small piece first to test whether everything is nicely seasoned. Brush the meat with oil and heat the grill to maximum. Shape the meat into 6 to 8 patties about 2 cm thick (it is easier with wet hands). Grill the patties at a high temperature on both sides, 3 minutes on each side should be enough.
  3. Cover each piece of meat with a slice of cheese, close the grill and let the meat cook for 2 minutes. This depends on how rare you want the meat.
    For the aïoli:
  1. Rub the garlic with salt and mix in a bowl with mayonnaise, chopped parsley and lemon juice. Let the aïoli cool.
    To serve:
  1. Fry the bacon slices until crispy and then place them on the patties with cheese. Slice open the buns and heat them briefly on the grill. Finally, lightly spread aïoli on the lower part of the toasted bun, add tomato slices, a handful of lettuce, the meat with cheese and bacon. Spread caramelized onions on the top of the bun and flip the hamburger over. Let's have a party!