Mini Hamburgers

Ingredients

• 6 slices of cheddar cheese
• 1 stale roll
• 1 small onion
• 1 clove of garlic
• 3 Tbsp plant oil
• 600 g mixed ground meat
• 1 tsp medium-hot mustard
• 1 egg
• Salt
• Pepper (freshly ground)
• 30 g clarified butter
• 3 onions
• 2 tbsp Tomato paste
• 1 tbsp ketchup
• 200 ml vegetable broth
• a pinch chili powder
• a pinch sugar
• 12 mini hamburger buns
• 4 pickles sliced
• 1 handful of watercress
• 4 Cherry Tomatoes

Instructions

1. 1.

   Preheat the oven grill. Cut the cheese slices in half. Soak the roll in lukewarm water. Peel and finely chop the onions and garlic. Heat 1 tbsp oil in a pan and sauté the onion with the garlic until translucent. Remove from heat, let cool, then mix with the ground meat, mustard, squeezed roll, egg, salt and pepper.

2. 2.

   Form twelve small balls from the mixture, flatten them, and fry around them in hot clarified butter until browned. Remove, top each with a slice of cheese, and broil under the oven grill. Meanwhile, peel the onions, cut into strips, and sauté in another pan with the remaining oil until golden brown. Add tomato paste and ketchup, then deglaze with broth.

3. 3.

   Season with salt, pepper, chili powder and sugar, simmer gently over medium heat until slightly thickened. Taste. Cut the mini buns crosswise, toast them, and top each with a grilled meat patty, some of the tomato onions, 1-2 pickle slices and watercress leaves. Place the matching bun on top, stack three mini burgers together, secure with a wooden skewer, and garnish each with a cherry tomato before serving.