Lamb burger with black truffle oil mayonnaise from Castilla y León

In a bowl, combine the lamb and bacon meat with salt and pepper. Let it rest for 30 minutes.

For the mayonnaise, place all the ingredients in the baker of the hand blender. Mix gently at first until well-combined and then faster until ready.

Half the buns, spread the mayonnaise, and place the cooked burgers and some lettuce leaves on top.