Hamburger

Steps

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1. 1
   Make pickled red onions by bringing red wine vinegar, sugar, crushed garlic and herbs to a boil, then add sliced red onions and let cool completely.
   ▶ ≈0:22
2. 2
   Peel fresh ginger using a spoon and mince the shallots.
   ▶ ≈0:35
3. 3
   Sweat the ginger and shallot mixture in butter and oil for about 5 minutes, starting with the shallots then adding ginger, stirring until fragrant. Cool completely and refrigerate.
   ▶ ≈0:43
4. 4
   Mix the ground meat (a combination of beef tenderloin scraps and chuck roast) with eggs and the cooled ginger-shallot mixture.
   ▶ ≈1:16
5. 5
   Portion the meat mixture into 150 gram (5 ounce) patties. These can be refrigerated for up to 3 days or frozen for weeks.
   ▶ ≈1:43
6. 6
   Toast the pretzel bun and meanwhile season and sear the patty in a hot frying pan with a drizzle of grapeseed oil over medium-high heat for 3 minutes.
   ▶ ≈2:46
7. 7
   Spread the mayonnaise over the toasted bread (optionally mixed with Dijon mustard), then flip the patty.
   ▶ ≈2:54
8. 8
   Cook for 1 more minute, then add the Gorgonzola on top of the patty and cook for 2 more minutes. Give the cheese a quick sear as well.
   ▶ ≈3:07
9. 9
   Assemble the burger by placing the cooked patty on the mayo-covered bottom bun, add tomato slices and pickled red onions, then top with the other half of the bun.
   ▶ ≈3:28