Hand-Cut Homemade Hamburger Sandwich

Method

1. Prepare the guacamole: cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add freshly squeezed lime juice and a pinch of salt. Mash with a fork until creamy. Add chopped cilantro, sliced spring onions, diced tomato, and minced chili pepper. Mix well and set aside.
2. Slice two onions into rings and set aside for grilling.
3. Take a piece of beef (rose cut or your preferred cut). With a sharp knife, cut the meat into thin strips, then chop further until the fibers break and the fat is well mixed with the lean. Form three thick patties with your hands.
4. Heat a griddle or barbecue grill over high heat. Grill the onion rings with a little salt until softened and slightly charred. Remove and set aside.
5. Drizzle oil on the hot griddle. Place the patties on it, season with salt, and cook for about 3-4 minutes per side to get a nice Maillard crust. When flipping, add a slice of fiordilatte mozzarella on top of two patties to melt.
6. Warm the milk buns on the griddle for a few seconds.
7. Assemble the sandwiches: spread a generous layer of guacamole on the bottom half of each bun. Place a patty (with cheese if desired), top with tomato slices and grilled onions. Close with the bun top. Serve immediately with a cold beer.