Smashburger mit Trüffel-Aioli

Zutaten

• 360 g minced beef (min. 20% fat)
• 4 brioche burger buns
• 4 slices cheddar
• Neutral oil (e.g. sunflower oil)
• Salt and freshly ground black pepper
• Handful of iceberg lettuce
• 1 tomato, sliced
• 1/2 red onion, thinly sliced
• For the truffle aioli:
• 1 egg yolk (room temperature)
• 1 small garlic clove, finely grated
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 120 ml sunflower oil
• 1 tsp white truffle oil
• Salt and pepper to taste

Zubereitung

1. 1

   Make the truffle aioli first. Put the egg yolk, garlic, lemon juice and mustard in a bowl and whisk together. Add the oil drop by drop while you continue whisking until a thick emulsion forms. Stir in the truffle oil and season with salt and pepper. Refrigerate until needed.Divide the minced beef into balls of about 80–90 grams each. Shape them loosely so you can easily press them flat later. Salt the balls only just before frying.Heat your skillet over high heat until it's very hot. Add a small splash of neutral oil. Place two meatballs in the pan and immediately press them as flat as you can with a spatula. Cook 2 to 3 minutes without touching until the bottom is deeply golden brown.Flip the burgers and immediately place a slice of cheddar on each one. Cook for another minute. Remove the burgers from the pan and let them rest briefly on a plate.Slice the brioche buns in half and toast them briefly in the same pan in the cooking fat that's left behind. This only takes 30 to 60 seconds.Spread a generous layer of truffle aioli on the bottom half of each bun. Place the burger on top and then add the iceberg lettuce, tomato and red onion. Finish with the top bun and serve immediately.