How to make
Find freshly ground minced beef and ask your butcher for lamb minced meat. In my case, there was no minced lamb, so they deboned ribs for me. The remaining ribs (with a little meat on them) turned out great in the oven.
Mix the two types of minced meat together with the finely chopped onion, black pepper, and salt. In general, I don't like to add salt during cooking, because you can always add salt afterward, but you can't remove it. But still salt loves meat and meat loves salt.
Once the mixture is ready, form 5 meatballs of approximately 120 g. When they are ready, place them one by one in small plastic bags (such as those for fruit in supermarkets). Press each with a board to a diameter 2 cm wider than your bun.
We are ready for frying. The combination of dry beef meat and fatty lamb gives you the options to use or to not use fat. I recommend you make each burger one by one because that way it becomes the juiciest. If you cook the meatballs first, you risk them drying out.
The order is as follows: Fry the meatball in a Teflon pan, when it is ready, set aside and lightly fry until golden the inside bottom half of the pre-cut bun in the same pan, pressing on top. You have to be fast here. Remove the bread from the pan and spread it with a teaspoon of mayonnaise. The mayonnaise works as a fusion element and holds the meatball to the loaf.
Return the meatball to the pan and place one slice of cheddar on top and stew with a lid until slightly melted. Place the meatball on top of the mayonnaise. Crack one egg in the pan and fry it. If you want the yolk to remain liquid and spill on the meat, cover with a lid and when the yolk starts to turn white, the egg is ready after 15 seconds, wait until it turns completely white.
Meanwhile, you can slice a slice of tomato and place it on the cheddar with lettuce or baby spinach. Put BBQ sauce on top and finally the egg. Repeat the procedure with the bun and mayonnaise and close your burger. Serve with a portion of potatoes and pickles.
