Ingredients
Citizens
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200 g ground sika meat (25–30% fat)
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1 white onion
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1 potato bun
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2 slices Red Leicester cheese (or cheddar)
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1 pickle
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3 pinches of salt
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2 pinches of pepper
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3 tbsp olive oil
Sauce
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2 tbsp neutral mayonnaise
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2 tsp yellow mustard
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1/2 tsp cayenne pepper
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Dash of pickle juice
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1/2 tsp white sugar
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Pinch of black pepper
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Pinch of fine salt
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1 pickle
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1/2 clove of garlic
Procedure
1. Prepare
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Carefully shape the sika meat into balls of approx. 100 g and place them on a platter.
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Cut the onion into 1 cm rings and keep one ring aside per burger.
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Make the sauce: Mix mayonnaise, mustard, cayenne pepper, pickle juice, sugar, salt, and pepper. Blend or mash the pickle and garlic into a paste and mix into the sauce. Taste and adjust to taste.
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Cut the bun and pickle into slices.
2. Bake onion and bread
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Heat a cast iron pan or griddle over high heat and add some oil.
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Brush the onion rings with oil and salt and fry them until they are nicely blackened on both sides.
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Fry the inside of the bun until golden brown, turn over and give the outside a light tray as well.
3. Smashing Burgers
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Add some extra oil to the pan. Sprinkle meatballs generously with salt and pepper.
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Place them in the pan, grease the bottom of a spatula and flatten the balls to about 1 cm thick (smash).
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As soon as juice appears on the surface of the meat and the bottom has a dark crust, turn the burgers over and immediately put a slice of cheese on top of each burger.
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Add a small splash of water and cover so that the cheese can melt.
4. Build up
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When the cheese is melted and the other side also has a crust, put an onion ring on top and stack the burgers if desired.
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Place the top bun on top and let it steam for another 30 seconds.
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Spread the bottom half of the bun with sauce, put pickle slices on top and place the burger on top.
Serve
Serve immediately while still warm and juicy – a real game burger with full flavour!
