Veal burger, sundried tomatoes, olives, bocconcini, mayo mustard herb maille
Mains, Tapas, Salted, Burgers
Tiny burgers that are amazing when served as a tapas.
IngredientsRecipe for 12 Tapas
For the burger
Pitted kalamata olives
Maille fine herbs mustard
Preparation time: 30 min
- Mise en placeFinely chop the shallot and basil. Finely chop the sun-dried tomatoes and olives.
- Preparation of the burgerCombine 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.
- Preparation of the mayonnaiseIn 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.
- To servePlace 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.