Ingredients for the burger:
To prepare the hamburgers on the plate, you need high-serving rings (also called mousse rings or dessert rings).
First prepare the red cabbage salad. Core the red cabbage, cut the cabbage into small strips and place in a large bowl. Cut the core of the apple and cut it into thin slices with the peel. Peel the onion, cut it in half and cut it into small slices. Peel the ginger and cut it into small cubes. Add everything to the cabbage.
Drizzle with walnut oil, balsamic vinegar, honey, salt and a little fresh pepper. Knead the salad vigorously until liquid forms. It is best to wear gloves as the cabbage will be spotty. Taste again and set aside to infuse.
Pre-boil the potatoes in salted water for about 15 minutes.
After cooking, put the potatoes in portions and flatten them a little. In this way prepare 2 plates of potatoes per serving and rub lightly with olive oil.
Season the minced meat with salt and freshly ground pepper and mix very little, do not over knead as it should be very fluffy after roasting. Divide into 5-6 cm high burgers on a serving ring. Press very lightly, then pull the ring up. Fry the potatoes in a preheated pan for about 4 minutes until browned on both sides. If you don’t like the middle of the meat, fry both sides for about 1 minute more.
Ingredients for mayonnaise:
All ingredients should be at room temperature, so the mayonnaise does not wrinkle. Separate the eggs (do not throw away the egg, it will keep for 2-3 days in the refrigerator, up to 12 months if frozen). Put the egg yolks, mustard, salt, harissa, a little honey, peeled garlic and lemon juice in a tall bowl and mix with a hand blender until smooth. While pulling the mixer from the bottom up, slowly add the sunflower oil in a thin stream. Season the finished mayonnaise to taste and put it in the refrigerator.
Place the serving ring on a plate, remove half of the potato from the pan, press it firmly into the ring, and put a little mayonnaise on top. Place a cooked meat patty on top, press down and pull the ring off. Spread the mayonnaise over the meat, then press the other half of the potato on top of the meat. Finally, top with red cabbage salad.