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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 Tapas

For 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

Mise en place
Finely chop the shallot and basil. Finely chop the sun-dried tomatoes and olives.
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.
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.
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.