Barbecue the meat on high heat to get it caramelized and crunchy on the outside. Move to indirect heat and allow to cook through. Pork can be served medium-well. Place a slice of Burger Blue cheese on top and let it melt onto the meat.
Bake your own buns or buy good quality ones from your local bakery. Heat them in the oven, split open and toast lightly on the barbecue.
Peel the apples, cut into cubes and place in a pot along with the water and other ingredients. Make sure to cut the vanilla pod in half. Bring to a boil and simmer covered for approximately 20 minutes. Remove the vanilla pod and blend into a smooth sauce with a hand blender. Let cool and pour into a clean bottle or bowl.
Thinly slice yellow onion. Heat a pan and add olive oil. Sprinkle sugar over it. Let heat before adding onions and then cook over medium heat for approximately 10 minutes. Season with a little salt and pepper. Stir carefully and allow the sugar to melt and caramelize the onions. Simmer for 10 more minutes.
Grind a whole chipotle chili in a spice grinder or mortar until fine. Remove any large bits. Pour the powder into a tall container along with one whole egg, Dijon mustard, the garlic clove, a pinch of salt and lemon juice. Blend with a hand blender. Now add sunflower oil (or another neutral oil) very slowly until you have a nice and creamy mayonnaise. You will use approximately 3/4 cup oil. Season to taste with additional lemon or salt. Refrigerate and allow the flavors to develop for a few hours before serving.
Note: Fresh chili can replace chipotle, if needed.
Dry ham in the oven at 180°C on the convection setting until crispy. Use a good quality ham.
Top burger with lettuce on top of the mayo on the bottom bun, then place the burger on top.
Chips can be made quick by simply slicing a potato as thinly as you can by hand or in penny-thick slices on a mandolin. Fry in neutral oil (1 liter). Use a deep pot and fry the chips in batches. If you have too many chips in the pot at once, you will end up with a soggy chip.
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