Boekoeloekoe Burger on a Carrot Bun

Chop the onion very finely. In a bowl, beat half an egg per person. Weigh the boekoeloekoe mix and then transfer to a large bowl along with the grated cheese, milk, beaten egg and half of the onion (see Tip). Mix well, adding an extra splash of milk if the mixture is too dry, then chill in the fridge for 15 minutes.

Tip: eating alone or with an odd number? For convenience, prepare the entire boekoeloekoe mix. You can enjoy the leftover burger the next day!

In a salad bowl, combine the extra virgin olive oil with the white balsamic vinegar and 1 tsp mayonnaise per person, along with the rest of the chopped onion (see Tip). Dice the cucumber and transfer to the salad bowl. Reserve some of the lettuce for the burger, then add the rest to the dressing and toss well to combine.

Tip: if you don't like raw onion, fry it with the burger instead.

Shape the boekoeloekoe mix into burger patties. Heat a drizzle of olive oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the burger for 4 - 5 minutes per side. Meanwhile, heat a light drizzle of olive oil in another frying pan and fry the egg. Season to taste with salt and pepper.

In the meantime, bake the carrot bun for 4 - 6 minutes. In a small bowl, combine the rest of the mayonnaise with the honey and the mustard.