Mini veal burger, gruyère cheese, red onion pickel, baby spinach and creamy mustard |

Preparation time: 45 min

Preheat your Four at 425 °F

• Preparation

  Finely chop the shallot and thyme leaves. Mix the ground veal with the chopped thyme and shallots.

  Use your hands to make the veal meatballs.

  Chop the red onion.

  Mix the mustard with the mayonnaise.

• Pickled red onions

  In a small saucepan, pour the sherry vinegar then add the sugar and bring to a boil. Remove from the heat, toss the onions in and leave them at room temperature for 15-20mins.

• Preparation of the burger

  Season the veal meatballs with salt and pepper. In a non-stick frying pan, drizzle with canola oil and fry over high heat for 2 minutes on each side.

  (In summer, you can cook the meatballs in the same way, on the BBQ. To finish cooking, place the meatballs on an indirect grill (top grill)).

  Finish cooking in the oven for 6 to 8 minutes.

  Cover the meatballs with a slice of Gruyère cheese.

• Bread preparation

  Cut buns in half and then brush them lightly with olive oil. Toast them in the oven until golden.

• On the plate

  On the interior of the 2 breads, spread the creamy Dijon mustard. Add the patties, a bit of pickled onion and a few spinach leaves and then skewer with a toothpick or brochette stick to hold them together.