Instructions

1. 1

   Peel the onion and dice it very finely, as coarse pieces stay hard in the meat mixture.

2. 2

   Knead the minced meat thoroughly with the onion, the egg, the breadcrumbs, the salt, the pepper, the medium-hot mustard and the dried marjoram to a smooth mixture.

3. 3

   With damp hands, shape the mixture into eight flat patties about two centimetres thick. Shaped flat they cook through evenly, while thick balls stay raw in the middle.

4. 4

   Wrap a slice of streaky bacon around each patty and turn the loose end underneath, so that it seals as it cooks and the wrapping does not come undone.

5. 5

   Preheat the air fryer to 190 °C.

6. 6

   Lay the patties seam side down in a single layer in the basket, spaced apart and not stacked; cook larger quantities in two batches. Cook at 190 °C.

7. 7

   Turn the patties with a spatula and finish cooking at 190 °C until the bacon is crisp and the centre has reached 70 °C. Minced meat of any kind is cooked right through and never left pink.