Sausage Smash Burger with Chicory and Spicy Mayonnaise

Method

1. Bring a pot of salted water to a boil. Add the chicory and blanch for about 1.5 minutes. Drain and immediately transfer to ice water. Drain again.
2. Heat a griddle or large pan with a drizzle of seed oil. Add a clove of garlic and the blanched chicory. Sauté until wilted and lightly charred. Remove the garlic clove and set chicory aside.
3. Make the mayonnaise: In a tall container, combine 220 ml of seed oil, 1 egg, a pinch of salt, lemon zest, lemon juice, and a spoonful of chopped chili peppers (adjust to taste). Blend with an immersion blender starting from the bottom and slowly lifting until emulsified. Taste and adjust seasoning.
4. Remove the casings from the sausages. Shape each into a ball. Place on the hot griddle (no extra oil needed) and immediately smash with a weight or spatula into thin patties. Cook until browned on one side, then flip and cook to desired doneness.
5. On the same griddle, add a little oil and crack two eggs. Cook sunny-side up until whites are set but yolks are still runny (or to your preference).
6. Split the burger buns and toast them on the griddle until golden.
7. Assemble the sandwiches: Spread a generous amount of the chili mayonnaise on the bottom half of each bun. Place a smashed sausage patty, then a fried egg, then a portion of sautéed chicory. Close with the top bun. Serve immediately.