Two burgers and carrot cream:
You can make this at your barbecue or just use your oven.
Wash and scrub carrots. Chop into quarters. Roast them at medium heat in a dry pan until slightly burned. Alternatively roast in oven using the grill function at maximum heat. In this case brush carrots with thin layer of olive oil.
Finley chop as much chili as you desire. Mix in creme fraiche and mayo. Squeeze in juice of 1/2 lime and add salt and pepper. Make pure using a hand blender.
Salt the entrecôte with smoked sea salt and let it rest at least 30 minutes. Put it on the barbecue at high heat.
Make ranch dressing
Mix all ingredients and taste it with salt in the end.
This dressing stores for a week in the fridge.
Toast the buns
Melt some butter and brush the buns with it. Toast on the barbecue to get that slightly burnt element.
Put some burnt carrot cream in the bottom and add finely chopped red onions. Slice nice thin cuts off entrecôte and put on the burger. Shave generous amounts of aged Norvegia cheese and top with ranch dressing. Enjoy!