Ingredients
For 6 Mini Burger
- 100 g Le Gruyère AOP
- 200 g minced beef
- 12 chanterelles
- 6 beautiful leaves of fresh spinach leaves
- 3 cherry tomatoes
- 6 rolls (burger rolls)
- 2 tablespoons mustard
- 1/2 tablespoon Worcestershire sauce
- 1/2 tbsp olive oil
- 2 - 3 basil leaves
- salt and pepper
Preparation
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Brush the chanterelles with a brush. Then sauté in a hot pan with a little olive oil and set aside.
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Finely dice one part of the Le Gruyère AOP and cut the rest into thin square slices. Finely chop basil.
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For the burger, place the veal mince in a bowl, add the Worcestershire sauce, a tablespoon of mustard, chopped basil, the Le Gruyère AOP cube, salt and pepper and mix well.
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Form small meatballs and cook them in a hot pan (high heat).
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Slice the bread rolls and top with the meatballs, Le Gruyère AOP slices, spinach leaves, chanterelles and 1/2 teaspoon of mustard. Finally cover with the upper half of the bread roll.
Bon
Appétit
Appétit
