Preparation

Press four hamburgers with a hamburger press or mold by hand and put them in the fridge. Place a sheet of parchment paper on an oven pan and bake the bacon in the oven until brown and crispy. Remove bacon from oven. Cut the cherry tomatoes into quarters and slice the red onion. Mash avocado. Mix red onion and cherry tomatoes with mashed avocado and season with the Peperoncino grinder and sea salt. Peel the sweet potatoes and cut them into fries. Mix the fries with 1 Tbsp. olive oil and the Dipper Rosmarino . Raise the temperature of the oven to 200°C / 400°F, put the fries in an oven pan and bake them for 30 minutes, turning once.

Make the Patatas Bravas dip by mixing the dip with 6 tablespoons of water. Add 3-4 Tbsp. of Extra Virgin Olive Oil OR 3-4 Tbsp. of Greek yogurt or sour cream (depending on your taste).

Heat a grill to 200°C / 400°F. Cut the buns in half and grill them for a couple of minutes until lightly browned and toasted. Place the hamburgers on the grill for 3 minutes on each side. Put a slice of Cheddar on the hamburgers and continue grilling until the cheese has melted. Remove from grill. Add a leaf of lettuce on the bottom of the buns, next add the hamburgers. Scoop a large spoon of the avocado-tomato mix on the hamburger and finish with the crispy bacon.* Put the top half of the bun on top and pierce a skewer through all layers to keep everything in place. Serve the hamburger with the baked fries and Patatas Bravas Dip .

*Serving suggestion: Spread a mix of 4 Tbsp. Mayonnaise with Olive Oil and 1 Tbsp. Mango Vinegar on the inside of the top half of the bun.