Whisk together the egg yolk, mustard, vinegar, water and salt in a bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Stir in the Tabasco.
Pepper & onion mix
Heat the oil in a non-stick frying pan. Stir fry the onions and pepper for approx. 10 mins., reduce the heat. Add the garlic, sauté briefly, season, continue to cook until the liquid has evaporated and the vegetables are just soft.
Heat the oil in a frying pan. Brown the meat in batches for approx. 2 mins. per batch, remove from the pan. Stir fry the courgette for approx. 3 mins. Return the pepper & onion mix and meat to the pan, heat gently, season. Spread 1 tbsp of the chipotle mayonnaise inside each bread roll, place the meat mixture on top, add the red cabbage and top with the remaining mayonnaise.