Delicious mini beef burgers topped with basil mayonnaise, cherry tomatoes, and arugula.
- 400 grams of minced beef
- 5 cherry tomatoes
- arugula
- parsley
- basil
- 70 milliliters of olive oil
- 1 egg
- teaspoon of lemon juice
- clove of garlic
- 8 mini buns
- salt
- black pepper
Prepare the mayonnaise by blanching a few basil leaves in boiling water for 5 seconds, then cool them in ice water. Drain and blend them with 25 ml of olive oil. Add 1 egg, clove of garlic, a few drops of lemon juice, and salt. Continue blending while gradually adding 25 ml more of olive oil until you achieve a mayonnaise consistency. Reserve in the refrigerator.
Mix the minced beef with chopped parsley. Season with salt and pepper, then shape into mini burgers the size of the buns. Slice the cherry tomatoes.
Heat a skillet with a few drops of oil and fry the burgers for 4 minutes on each side.
Plate the mini burgers on toasted buns. Top with a teaspoon of basil mayonnaise, some cherry tomato slices, and a few arugula leaves.