Preview
Veal burger, sundried tomatoes, olives, bocconcini, mayo mustard herb maille
MAINS, TAPAS, Salted, Burgers
Tiny burgers that are amazing when served as a tapas.
Note
Be careful not to over cook the patties.Spread the mayonnaise generously!! It will add a lot of flavor and creaminess to the burger.
Ingredients
Recipe for 12 TapasFor the burger
12 Unit(s)
Mini burger
300 Gr
Ground veal
3 Sprig(s)
Basil
1 Unit(s)
Shallot
12 Unit(s)
Bocconcini pearls
4 Unit(s)
Sundried tomatoes
8 Unit(s)
Pitted kalamata olives
1 Unit(s)
Egg yolk
60 Ml
Olive oil
15 Gr
Maille fine herbs mustard
Preparation time: 30 min
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Mise en place
Finely chop the shallot and basil. Finely chop the sun-dried tomatoes and olives.
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Preparation of the burger
Combine shallot, half dried tomatoes, basil with minced veal. Season with salt and pepper. Form 12 small patties of equal size.Using a hot non-stick pan drizzle a little bit of olive oil and cook the patties 1 minute per side to seal in the flavors and the juicyness. Slice the burger buns in two and add half a mozzarella pearl and warm up the buns in the oven for a few minutes when ready to serve.
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Preparation of the mayonnaise
In a bowl, mix one egg yolk, the Maille herb mustard and lemon juice. Using a whisk, drizzle in the vegetable oil slowly while whisking constantly to emulsify the mixture until you get a firm mayonnaise. Season with salt and pepper. Mix mayonnaise with the remaining half of the dried olives and sun dried tomatoes.
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To serve
Place a basil leaf on the base of burger, add a piece of sundried tomato.Follow with the veal patties, slices of bocconcini and a touch of mayonnaise, then close with the top of the bun.To ensure that the burger holds it's shape, place a toothpick straight through the tiny burger.
Be careful not to over cook the patties.Spread the mayonnaise generously!! It will add a lot of flavor and creaminess to the burger.