Berber lamb mini-burger, sauté mushrooms, brie cheese, espelette pepper mayonnaise
IngredientsRecipe for 12 Tapas
- Salt and pepper
Preparation time: 25 min
Preheat your four at 425 °F
- Set upChop the shallot.Slice the mushrooms.Chop the cilantro and garlic.In a bowl, mix one egg yolk with Dijon mustard and lemon juice. Using a whisk, stir the vegetable oil in a stream while whisking constantly to emulsify the mixture until firm mayonnaise. Add salt and Espelette pepper.
- Berber lamb burgerIn a large bowl, mix the meat, the spices, the cilantro, the shallots and the egg. Salt and pepper to taste and mix well. Shape into meatballs about 30 grams each and flatten slightly. In a hot pan, sear the burgers on each side and place them on a baking sheet. In the same pan, fry the mushrooms in a tablespoon of olive oil, salt and pepper to taste and cook for 2-3 minutes. Then add the chopped garlic. Then place the mushrooms on the burgers and the Brie and bake them for 5/6 minutes. Then place a slice of feta cheese on a half bun and bake 2 minutes, spread the mayonnaise on the other half of each bun.