Luxury burger with serrano ham

Step 1

Preheat the oven to 240°C (220°C convection). Cut the potatoes including skin into sticks. Divide them over a baking tray with baking paper and toss with 1 tbsp olive oil and a good pinch of salt. Roast in the oven for 25-30 minutes until the fries are golden brown and crispy. Toss halfway through the baking time.

Step 2

Finely chop the dill including stems. Peel and halve the onion. Cut 1 half into half rings and chop the other half very finely. Make a remoulade of the chopped onion, dill, 4 tbsp mayonnaise, 1 tsp mustard, ½ tsp white vinegar and a pinch of salt and pepper. Refrigerate the remoulade until serving.

Step 3

Cut the tomatoes into thin slices. Halve the avocado and remove the pit. Scoop out the flesh with a spoon and mash it roughly with a fork. Season with a pinch of salt and pepper. Cut the chives into thin rolls and finely grate the cheese.

Step 4

Heat a large skillet with 2 tsp olive oil over medium to high heat. Bake the serrano ham crispy in about 1 minute per side. Drain on some kitchen paper. Do not wipe the pan. Cut the sandwiches open and place them cut side up next to the chips on the baking tray or use an oven rack. Roast them for about 3 minutes.

Step 5

Heat the frying pan again on medium to high heat and add 1 tbsp olive oil. Add the burgers and onion rings with a pinch of salt. Fry the burgers for 3-4 minutes per side and make sure the onions don't stick. Meanwhile, beat a dressing of 1 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp honey and a pinch of salt and pepper.

Step 6

Mix the chives with the dressing and toss through the salad mix. Spread some remoulade on the toasted buns and top with the tomato, burgers, mashed avocado, serrano ham and fried onion. Mix the cheese and truffle oil with the fries. Serve the burgers and fries with the salad and the rest of the remoulade.