Original Hamburger with Cheddar Sauce

Ingredients

• 200 g veal from the back cut
• 200 g lamb from the back, armpit, or shoulder cut, with 30% fat

Instructions

1. In a frying pan, caramelize the white onion over low heat with the butter for about half an hour, or slightly longer, until its sweetness comes out.
2. In a bowl, combine the veal and lamb without kneading, so that the air remains in the mixture.
3. On nylon or suitable plastic wrap, shape the meat into a patty about half a centimeter larger than the hamburger bun, or slightly less, on all sides.
4. Season both sides of the meat with salt and black pepper.
5. In a hot frying pan, place the hamburger patty without oil or butter and let it cook for 3 minutes on the first side.
6. In the same frying pan, flip the hamburger patty and let it cook for 3 minutes on the second side.
7. In the same frying pan, place cheddar cheese on top of the hamburger patty after flipping it, so that it melts from the heat.
8. In the same frying pan, toast the hamburger buns using the meat fat in the pan.
9. In a small bowl, mix the mayonnaise with ketchup and pickle brine or apple cider vinegar, plus a pinch of salt, to make cocktail sauce.
10. In a baking tray or suitable dish, toss the mushrooms with a little olive oil, then place them in the oven at high heat for 5 to 6 minutes.
11. In the same frying pan or bowl, add cooking cream to the mushrooms and blend until the sauce is smooth.
12. In the same frying pan, add Kashkaval cheese to the mushroom and cream sauce over low heat until it melts.
13. On the toasted hamburger bun, spread cocktail sauce or mayonnaise, according to the recipe used.
14. On the bun, add the caramelized onion and pickles, then place the cooked hamburger patty on top.
15. In the same frying pan, fry the egg and place it on top of the hamburger, then close the sandwich with the second bun.
16. In the same frying pan, prepare French fries and season them with the potato seasoning mentioned in the description.