Sausage Burger with Smoked Mayonnaise and Tomato Relish

Method

1. For the smoked mayonnaise: blend 1 egg yolk, 220 ml seed oil, a pinch of salt, and lemon juice until emulsified. Place the mayonnaise in a metal bowl, cover with plastic wrap, and use a smoker with avocado wood chips to infuse smoke for a few minutes. Alternatively, use liquid smoke.
2. For the tomato relish: thinly slice one onion. In a pan with a drizzle of oil, sauté the onion with a clove of garlic and chili pepper until softened. Add brown sugar and let it caramelize slightly. Add a generous splash of white vinegar and then crushed canned peeled tomatoes. Cook for about 20 minutes until thick and jammy. Adjust seasoning with salt and pepper. Add fresh basil at the end.
3. For the sausage burgers: remove the casings from 2 sausages (beef recommended). Divide the meat into two portions and shape into patties with your hands. Do not season the meat if the sausages are already seasoned.
4. Cook the patties in a hot non-stick pan (no oil needed, as the sausages release fat) for about 3-4 minutes per side, until browned and cooked through. Let rest briefly.
5. Assemble the burgers: spread the smoked mayonnaise on the bottom and top halves of two burger buns. Place a generous spoonful of tomato relish on the bottom bun, then the sausage patty, then more relish if desired. Close with the top bun. Serve immediately.