Blend egg yolks, mustards, and vinegar in a food processor.
Stream in sunflower oil gradually until the mixture is thick and smooth.
Add olive oil in the same manner until creamy, then season with salt.
Peel and shred the celeriac into thin 1mm strips.
Mix celeriac with dill and bind with the prepared mayonnaise for 30 minutes.
Rinse the potato fries under cold water and pat them completely dry.
Heat oil in a fryer or heavy pan to 140°C.
Fry chips for three minutes, then drain in a colander.
Increase oil heat to 180°C, fry chips for five minutes until golden, and season with salt.
Season venison mince, form into four patties, and rub with olive oil.
Sear burgers in a smoking griddle pan for 3-4 minutes per side.
Assemble burgers in rolls with onion, gherkins, and ketchup, serving with chips and remoulade.