Hermosa Beach Burger

Ingredients for 4 persons

600 g ground beef
salt, pepper
TOMAMI #1
1 fresh corn on the cob
some oil
50g butter
1 tablespoon honey or palm sugar
2 pinches sea salt
4 buns

For the avocado cream

1 avocado (Fuerte)
2 pinches cumin
2 pinches Cajun spice (Ingo Holland)
1/4 garlic clove, finely chopped
1/4 red Thai chilli, finely chopped
1 white onion, finely chopped
3 tbsp. olive oil
1/2 lemon juice
2 pinches sea salt
1 pinch of sugar
1/4 bunch fresh coriander
TOMAMI #2

For the horseradish mayonnaise

2 egg yolks (at room temperature)
1 tsp. lemon juice
1 dash of orange juice
3 tablespoons chilli horseradish
1-2 dash tomato vinegar
1/2 tsp TOMAMI #1
1 blade tip of Dijon mustard
2 pinches sea salt
1 pinch of raw sugar
250 ml rapeseed oil (at room temperature)

Instructions

For the avocado cream, cut the avocado in half, peel and remove the seed. Fry the cumin and cajun spice mix lightly in a dry pan and process in a mortar with the garlic and the chilli to make a paste. Fry the onions with 1 tsp. olive oil in the pan until golden yellow, then add the spice paste and fry for a few seconds. Mix the other ingredients with the avocado and the rest of the oil in a blender to make a fine cream. Season to provide an acidic/spicy taste and cool until ready to use.

For the horseradish mayonnaise, mix all the ingredients except the oil in a blender to a fine creamy consistency. Then, pour the oil slowly into the blender while the motor is running until the desired consistency is reached. Season until spicy and keep covered and refrigerated until use.

Slice the buns in half and fry the inner surfaces in a pan with some salted butter until golden. Turn the buns over in the pan and then set aside for later use. Season the ground beef with TOMAMI #1 and shape by hand into patties. Make a depression in the middle, roast on the grill until cooked to the desired level. Season with salt and pepper.

Peel the corn cob and remove the fine hairs. Cook until soft in a saucepan with blanching water. Then interrupt the cooking process by plunging the cob into ice water. Fry in a hot pan with a little oil or brown under the grill until golden yellow.

Meanwhile, melt the butter in a pan and dissolve the honey or palm sugar and sea salt in it. Halve the corn cob crosswise and using a knife separate the corn kernels from the stalk in one piece, resulting in four slices of corn. Toss briefly in the butter-honey-salt mixture and serve immediately.

Spread TOMAMI #2 onto the bottom half of the bun, then the avocado cream. Place the patties on the bun. Brush with the horseradish mayonnaise, then add the corn cov. Finish with the Tomami-cajun salsa and fresh coriander. Place the lid on the top and serve immediately.