Start by cooking the broth and let it cool down to room temperature again. Mix the meat with an egg yolk and a little bit of thyme, salt and pepper, form the patties a bit bigger than the buns diamieter and press a little whole in the middle with your thumb, so it does not shrink and thicken in the middle when roasting it.

Wash and prepare the salad, cut the tomatoes into 1 cm slices, a third or half red onion to 2-3 millimeter rings, put aside, but not in the fridge.

Fry the Speck or bacon in a pan until cross, place it on a kitchen paper, but leave the fat in the pan for the onions.

Cut the rest of the onion and the garlic into small pieces and roast them on very low temperature in a pan for 8-10 minutes, but not golden or brown. Add the truffle mayonnaise, the truffle butter and optionally a small glass (50-70 ml) of dry white wine. Do not heat the truffle mayonnaise.

If you prefer french fries or roasted potatoes with your burger, this would be the time where you start putting them in the oven :). Take a spoon and pour a bit of broth in the middle or your burger buns to make them juicy and not dry on the grill, do not soak them.

Start fyring the meat patties to a desired level. We prefer medium (pink in the middle) for the best taste, especially with Entrecote or Wagyu ground beef! That would be (depending on the thickness) 3-4 minutes per side. When switching to the other side, place the burger buns on the grill for 1 minute each side, so that the broth softened dough gets the grill stripes in light brown. Also place the cheese on the meat so that it can melt. (Tip: if the cheese does not melt enough, place it in the oven to the potatoes for a minute)

Now place the burger bottom bun on a plate, add 1-2 spoons of the truffle mayonnaise sauce, cover it with the salad and place the burger patty with the cheese on it. Now cover it with the Alpenspeck or bacon, then some red onion ringes, the tomato on top and finish with another spoon of the truffle mayonnaise.

Optionally, you cut a few slices of fresh truffles on the sauce and serve the burger open on a plate to your guests, or close the burger and place a few truffle slices on top of it.