Knead the minced beef thoroughly with the olive oil, salt and freshly ground black pepper, let it sit for half an hour, then season again with salt and pepper. Peel the onion, cut it in half lengthwise and slice diagonally into very thin slices. Cut the cucumbers and tomatoes (first in half, then remove the stalk) into very thin slices. Pluck the leaves from the iceberg lettuce and cut into wide strips, put everything together separately in baking bowls.
Cut the buns in half and fry them on the cut side in a frying pan with a little bit of butter until crispy. Form four narrow round patties from the mince, corresponding to the diameter of the buns.
Remove the tomato ketchup and mayo from the refrigerator so they can warm up to room temperature. Later, toast the burgers until crispy on both sides in no more than 5 minutes and place each on the bottom half of a bun and on a plate (with the top half next to it) to bring to the table.
Everyone can then assemble the hamburgers according to their preferences, cover and bite into them.
Coleslaw (White Cabbage Salad): Clean the white cabbage, cut it into quarters and remove the stem, then cut the quarters in half all over again and slice the cabbage diagonally into narrow strips with a vegetable slicer. Remove the skin from the onion, quarter it and cut it diagonally into very narrow strips, mix the cabbage and onion thoroughly, season with salt and add pepper to taste.
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