1. Roll the meat into a ball and make sure it is taken out of the refrigerator at least 30 minutes before frying.
2. Fry the bacon until crispy in a dry pan. Place it on absorbent paper and turn the heat to maximum on the pan.
3. Season the meat with salt and pepper on one side.
4. Place the meat in the pan. If making multiple patties, place them with ample space between each.
5. Press the patty flat, preferably with something heavy, such as another pan, pot, dish, or similar. The key is to press as much of the patty as possible flat - keep the pressure on the meat for 1 minute.
6. Fry the patty for 3 minutes and then flip it. Again, place the pan/pot/dish on top of the patty, so the patty doesn't "puff up" for the first minute.
7. Remove the pan/pot/dish and place a slice of cheese on the patty so that it melts gently. This time I forgot to put the cheese on the hot patty, so it did not melt - but it is definitely best to put the cheese on the patty while it is frying in the pan.
8. Give the patty 2 more minutes and then remove it from the pan.
9. Let the patty rest on a plate or cutting board for a couple of minutes.

 

The recipe makes 10 - 12 crispy onion rings, but I only use two onion rings for a burger.

1. Pour the oil into a pot and heat it to between 180 and 190 degrees Celsius (374 degrees Fahrenheit). Use a cooking thermometer to control the temperature and be sure to be careful when working with hot oil. Remember not to extinguish any flames with water - instead, suffocate the flames by covering the pot.
2. Combine flour, baking powder, salt, and beer in a bowl and mix together.
3. Place the extra flour in another bowl.
4. Cut the onion into slices 1 centimeter thick and press out the inner, smaller rings - save these for use in another context, so nothing goes to waste (stop food waste! ;-)).
5. First, place the onion rings into the bowl with the extra flour and coat them well.
6. Use a fork or a meat skewer to move one onion ring at a time, first into the flour and beer mixture and then into the now hot oil. Fry about a third of the onion rings in the oil at a time.
7. Fry the onion rings until they are crispy. It takes about 5 minutes.
8. Place the finished onion rings on a few pieces of paper towel to absorb the excess oil. Grind a bit of salt over the onion rings.
9. Repeat the process until all the onion rings are done.

 

Now it's time to assemble the burger.

1. Cut the burger bun in half.
2. Spread pumpkin puree on the bottom bun.
3. Then add lettuce, patty, crispy bacon and tomato slices on top.
4. Add some ketchup on top of the tomatoes.
5. Then place the onion rings, followed by pickled pumpkin.
6. Put the top bun on and serve.