Brizol with Ground Meat

Season the ground meat with salt and pepper, add 1 egg white, and mix thoroughly.

Divide the ground meat into 5 equal balls.

Lay a sheet of plastic wrap on a flat surface, place a ball of ground meat on it, and flatten it by hand into a thin round patty about 15 cm (6 inches) in diameter. Alternative method: cover the top with a second sheet of plastic wrap and roll it out with a rolling pin. I found the first method more convenient, though.

Beat an egg with a small pinch of salt using a fork.

Pour the beaten egg onto a flat plate.

Using the plastic wrap, carefully flip the meat patty on top of the egg.

Heat a small amount of vegetable oil in a skillet. Bring the plate close to the skillet and carefully slide the meat patty along with the egg into the pan. Cook for 3–5 minutes until the egg is well set.

Then flip the patty to the other side using a wide spatula and cook for another 3–5 minutes until done. Prepare the remaining brizols the same way (5 total). Stack the finished brizols on a plate with the meat side facing up.

Mix the mayonnaise with garlic pressed through a garlic press. Spread the garlic mayonnaise over the meat side of each brizol.

Drizzle a little ketchup on top.

Arrange thinly julienned pickled cucumber over one half of the patty.

Fold the other half over.

Inside view.

Serve the beef brizol hot.