Add <quantity>25<unit>g</unit></quantity> of mustard and <quantity>100<unit>g</unit></quantity> of egg yolk to the cup of a blender

Add <quantity>30<unit>ml</unit></quantity> of lime juice and salt to taste

Blend on low speed, adding <quantity>450<unit>ml</unit></quantity> of vegetable oil in a thin stream until the mayonnaise builds up

Add <quantity>25<unit>g</unit></quantity> of mustard and <quantity>4</quantity> garlic cloves to a blender

Add <quantity>½<unit>cup</unit></quantity> of picked mint leaves and <quantity>1<unit>cup</unit></quantity> of picked parsley leaves

Add <quantity>½<unit>cup</unit></quantity> of picked basil leaves and <quantity>2</quantity> chopped scallions

Blend on high speed until homogeneous

Transfer to another recipient. The herb mayo is ready

Weigh <quantity>60<unit>g</unit></quantity> of ground beef brisket, <quantity>80<unit>g</unit></quantity> of ground chuck, and <quantity>35<unit>g</unit></quantity> of ground beef fat

Mix the meat cuts and form <quantity>1</quantity> meatball

Transfer the meatball to a hot griddle and drizzle with vegetable oil

Smash the meatball on the griddle and drizzle a little more vegetable oil

Add salt to taste

Add a thick slice of red onion to the griddle and drizzle with olive oil

Add salt to taste

Flip the burger, add <quantity>1<unit>slice</unit></quantity> of American cheese and cover it to melt the cheese

Let the red onion slice cook until golden brown on one side and remove it from the griddle

Sear the hamburger bun halves until golden brown

Add Herb Mayonnaise to taste to each slice

Add the red onion, the burger and <quantity>1<unit>slice</unit></quantity> of tomato

Add black pepper powder and salt to taste

Add sliced lettuce to taste and assemble the burger. The herb mayo cheeseburger is ready

Enjoy!