Deconstructed organic hamburger tartare

How Maurice does it

1. 1

   Dice the tomatoes, pickles, onion, and avocado. Combine them in a large bowl or measuring cup.

2. 2

   Squeeze the lemon juice over the diced vegetables and stir to combine.

3. 3

   Make the mayonnaise: crack 1 whole egg into a tall beaker, add the oil, mustard, and vinegar. Use an immersion blender to emulsify until thick and creamy.

4. 4

   Spoon the homemade mayonnaise into the vegetable mixture and stir well.

5. 5

   Dice the lettuce and add it to the mixture. Stir to combine.

6. 6

   Dice the baguette into small cubes. Heat 1 tbsp butter in a frying pan over medium heat. Add the bread cubes and toast until golden brown. Set aside.

7. 7

   In the same pan, melt the remaining 1 tbsp butter. Add the ground beef (break one patty into smaller pieces) and cook, stirring, until browned and cooked through. Season with salt and pepper.

8. 8

   Add the toasted bread cubes and the cooked meat to the vegetable mixture. Stir everything together until well combined.

9. 9

   Place a metal ring mold (about 8 cm diameter) onto a serving plate. Spoon the mixture into the ring, pressing down gently to form a compact stack.

10. 10

    Carefully place a raw egg yolk on top of the stacked mixture.

11. 11

    Gently lift and remove the metal ring. Serve immediately.