• 400 g ground beef
• 1 small onion
• 1 clove of garlic, minced
• 1 tbsp wild garlic
• 1 tsp ginger
• Salt and pepper
• 1 egg
• 4 organic burger buns (gluten-free) by Schnitzer
• 12 stalks of green asparagus
• 2 tbsp olive oil
• 100 g lamb's lettuce
• 1 tbsp olive oil
• Juice of half a lemon

• 2 egg yolks
• 1 tbsp lemon juice
• 150 g butter
• Salt and pepper

Preparation:

1. Finely chop the onion, garlic, and wild garlic, and mince the ginger.
2. In a bowl, mix the ground beef with the onion, garlic, wild garlic, ginger, salt, and pepper.
3. Add the egg and knead everything well.
4. Form the mixture into four patties and fry in a pan with a little oil for 5 - 6 minutes per side, or prepare on the grill.
5. Peel the bottom third of the asparagus and trim the woody ends.
6. Sauté the asparagus with 1 tbsp of olive oil over medium heat for about 5 minutes and season with salt and pepper.
7. Wash and spin-dry the lamb's lettuce. In a bowl, toss with 1 tbsp of olive oil, the juice of half a lemon, and salt and pepper to taste.

For the hollandaise sauce:

1. In a small saucepan, whisk together 2 egg yolks and 1 tbsp of lemon juice.
2. Melt the butter in a water bath.
3. Slowly add the hot butter to the egg yolks while stirring constantly until a creamy sauce has formed.
4. Season the sauce with salt and pepper to taste.

Assembly:

1. Prepare the burger buns according to the package instructions.
2. Place asparagus, lamb's lettuce, and hollandaise sauce on the bottom half of the burger bun.
3. Place the patty on top and crown with another layer of lettuce.
4. Place the top half of the bun on top.

The burgers taste best when freshly prepared, served, and eaten immediately.