Burger #1

Prepare coleslaw: cut cabbage and carrot into thin strips, 20 mm thick and 4-5 cm long. Finely chop the garlic, roughly chop the celery leaves, and add them to the cabbage and carrot, then mix.

Then add vinegar, salt, sugar, ground black pepper, 20 g of mayonnaise and sour cream, and mix everything thoroughly.

Prepare mustard sauce: mix mayonnaise, Dijon and grain mustard, and sugar well.

Grind the meat through a meat grinder, season with salt and pepper to taste. Mix, lightly beat, and shape into a patty.

Fry the cutlet in a pan without oil for two minutes on each side, and place cheese on the cutlet thirty seconds before it's done.

Cut the bun in half, spread with butter, and fry in a pan until golden brown.

Cut the pickles into 5 mm thick slices, slice the tomatoes and red onion into rings of the same thickness, and tear the iceberg along the diameter of the bun.

Fry the bacon with salt for forty seconds on each side. Fry the eggs sunny-side up.

Assemble the burger. Spread mustard sauce on the bottom bun. Place iceberg on the sauce, then coleslaw, followed by cucumber, then the patty with cheese, tomato, onion, fried egg, crispy bacon, and the bun with sauce. Serve with fries and ketchup.