Medium rare, ginger mayonnaise, crunchy fennel and tomato.
300g chicken burgers AIA
2 burger buns
1 egg yolk
1 whole egg
1 spoon of lemon juice
200ml peanut oil
Wash the fennel carefully and cut it into thin slices.
Stir-fry it in a pan with a little oil, salt and pepper.
Meanwhile, prepare the ginger mayonnaise.
Clean the ginger and cut it into small cubes (3-4 cm is enough).
Mix the yolk, the egg, ginger and lemon in the hand blender glass at low speed.
Blend everything and start to add the oil gradually in a very slow thin stream until mayonnaise is thick as you like.
Warm the bread (cut into two halves) for a few minutes in the oven.
Cook the burgers in a pan with a little oil. Adjust salt and pepper.
Compose the sandwich: a slice of bread, the burger, the crunchy fennels, tomato slices and a few drops of ginger mayonnaise.