Prepare the ingredients.
Process all pesto ingredients in the kitchen cutter to a creamy basil pesto and prepare for serving.
Wash the tomatoes and cut into thin slices. For my purposes, a thickness of approx. 3 mm has proved to be very effective.
Place tomato slices in a pan and season with salt and sugar.
Caramelise the tomato slices with the Crème Brulée Brenner. You can also heat the pan and brown the tomato slices lightly over high heat.
Peel the onion and cut into fine slices.
Leave the bacon slices in the hot pan until crispy.
Stir the sour cream, créme fraîche, lemon juice, a little mustard, pepper and salt into the burger sauce.
Wash the salad and pat dry. Preheat the oven to 140°C and put the buns in the oven. Keep bacon and tomatoes warm.
Place the minced meat in a bowl and season with salt, pepper and thyme.
Mix the minced meat.
Portion the minced meat mass evenly with a ladle. Model the patties in the ring.
Fry the minced meat patties in the pan on both sides over high heat.
Remove the lower halves of the bun from the oven and spread with the white sauce.
Put the dried salad on the sauce.
Place one caramelized slice of tomato each on the salad bed.
Place the minced meat patties on the tomato, then heat the cheese slices in a hot pan and place on top.
Put the pesto on the cheese.
Place the crispy bacon slices on top.
Close with the upper half of the buns and serve nimbly.
Enjoy your meal!