Cheeseburger

Preparation time: 20΄

Cooking time: 10'

Ingredients

For the burgers
400 gr. ground beef shoulder (passed once)
2 tbsp. Ketchup 0% Added Sugar KYKNOS
Salt
Pepper
Smoked paprika

For the piccle sauce
200 gr. Μayonnaise Premium KYKNOS
100 gr. pickled cucumber
1/2 onion
Juice and zest of 1 lemon
Pepper

For the dip
3 tbsp. Μayonnaise Premium KYKNOS
1 tbsp. Μustard Mild KYKNOS
Juice of half an orange
Smoked paprika

For the composition
2 burger buns
Tomato
Onion
Lola
Potatoes of your choice

Preparation

For the burgers
Put all the ingredients in a bowl, shape the mixture, divide it into two patties and leave for at least 20' in the fridge. Remove from the fridge at least 10' before cooking. You ideally grill them to your liking.

For the piccle sauce
Put all the ingredients in a bowl and mix well with a spoon. Cover the bowl with cling film and leave it in the fridge for at least 20'.

For the dip
Put all the ingredients in a bowl and mix well with a spoon. Cover the bowl with cling film and leave it in the fridge for at least 20'.

For the composition
While you are cooking your burgers and just before they are ready, in the same pan you place the buns cut in half to make a nice crust. Remove from the pan and add Ketchup 0% Added Sugar KYKNOS to one bun and Μustard Mild KYKNOS to the other.

On the base bun, you place a few leaves from the lola, a good tablespoon of piccle sauce and then the burger. On top, put some thin slices of tomato and some slightly thicker slices of onion. Cover with the bun and if you want, add a piece of pickled cucumber with a toothpick.

Serve with the potatoes and the dip you have prepared.