Meat:
Shape 2 x 100 g ball of minced meat, store in the fridge until you need to use.
Dressing:
Buy ready-made truffle aioli or make your own: Mix mayonnaise with Crème Fraiche in a bowl, tear down truffles to taste and stir. Season with salt and pepper.
Onion:
Slice the onion into 3 mm slices and then put in ice-cold water for about 30 minutes,
Cooking:
1. Fry the cut side of the bread in butter over medium temperature to a golden-brown colour and a thick crispy surface. Let rest on a wire rack with the fried side down.
2. Fry the pork loin at medium temperature until crispy.
3. Place the minced meat balls on the frying surface.
4. Use a smash iron or a grill turner (place a baking sheet paper on top of the meat so it does not stick to the smash surface) to flatten the balls so they are about 7-8mm thick. Salt, pepper and add a little American yellow mustard.
5. When it starts to bubble, it is time to turn around. Use a sharp spatula or grill turner to scrape off the burger, it is important to loosen the frying surface as the good taste is in it. Flip the burger and add more salt and pepper.
6. Place two slices of cheese on each meat and the pork loin on one burger. Put a lid or a bowl over so the cheese melts.
7. Stack the meat without side pork on top of it with side pork and then let rest for 1 minute on a plate.
Assembly:
1. Remove the onion from the water so that it dries a little.
2. Drizzle with mustard and habanero ketchup on the bottom bread, add onion rings (about 6-7 large) and jalapeño (about 6-7 large).
3. Add the meat and sprinkle on the roasted onion. Spread an approx. 5-7 mm layer of truffle aioli on the upper bread and finish with a little toasted onion before placing the bread on the meat.
Recipe from @matochvinbymicke
