Classic citizen of ter marsch

Put the egg white, yogurt, balsamic vinegar and curry powder in a tall cup.

Mix with the hand blender while adding the oil in a thin stream, into a thick cream. Store in the refrigerator until use.

Cut the ribeye into small pieces with a sharp kitchen knife and chop the meat further small.

Add pepper and salt to taste and knead the meat just by hand so that the meat and fat mix nicely. Shape the citizens.

Remove the outer leaves from the lettuce and cut the crop in four.

Remove the core, but make sure that the remaining leaves stay together. Wash and dry the lettuce.

Cut the onion into slices of ½ cm. Heat the grill pan and grill the slices for about 5 minutes until they are translucent. Turn halfway.

Meanwhile cut the tomatoes into slices of ½ cm. Take the onions out of the pan.

Halve the buns and grill them on the cutting edge until nice grill stripes appear.

Grill the burgers for about 6 minutes until medium cooked. Turn after 3 minutes and put the cheese on it. Put the burgers on a plate and rest for 3 minutes.

Meanwhile, season the cut edges of the rolls with the curry cream.

Place the portions of lettuce on the undersides of the buns and the burgers with cheese on them. Divide the onion, tomato and pickle.

Place the top of the rolls on top and secure with a skewer.