Quarterpounder special

Loosen the minced meat with a fork. Add a third of the tomato ketchup, paprika powder, hot peppersauce, salt and freshly ground black pepper. Grate the onion on top and add a finely chopped gherkin. Knead the minced meat well until the mince becomes sticky.

Divide the minced meat into the same number of portions as people and form into hamburgers. Let the burgers become firmer in the refrigerator in 30 minutes.

Allow the burgers to warm up and brush them thinly with olive oil. Roast the burgers on the barbecue grill in 8-10 minutes nicely browned and just done. Turn them regularly.

Roast the slices of bacon on the barbecue until crispy brown. Cut open the hamburger bulbs. Brush the cut sides of the rolls thinly with olive oil and toast the rolls on this side until nice brown stripes appear.

Cut the tomato into slices. Brush the rolls with tomato ketchup. Cover with leaves of lettuce and place on a hamburger. Divide the slices of bacon and slices of tomato over them and cover with the top of the buns.