Mini Burgers, Bistro Style
Instructions
In a large mixing bowl, mix together mince, honey mustard, parmesan cheese, chopped onion, one handful of breadcrumbs, herbs and spices, egg, and salt and pepper to taste. Make sure everything is well-combined, but don't overmix or it'll affect the texture of the burger after it's cooked.
Divide the mixture into 8 portions, and roll each portion into a ball, then flatten slightly to get a patty that's about 2.5-3 inches across, and about 1 inch thick. Roll each patty in breadcrumbs and set them aside on a tray or plate lined with greaseproof paper. Keep in the refrigerator until ready to cook.
(Steps 1 and 2 can be done about 24 hours in advance.)
At least half an hour before cooking time, take patties out of the fridge. Slice your butter rolls in half, and butter them lightly. I also like to smear some wholegrain mustard on the top bun.
Slice the cherry tomatoes, and wash the rocket. On the bottom half of each bun, place a few rocket leaves, and lay 2-3 slices of tomato on top of it.
Crack each quail's egg into a saucer and fry them in a little oil to your liking. (I like them sunny-side up, plus they look so cute like that!)
Heat up some olive oil in a non-stick pan (that has a lid) on medium-high heat. Fry each patty for about 3-5 minutes on the first side, flip them over and fry for another 1 minute. Lay the slices of cheddar, then turn the heat to the lowest and cover the pan for another 5 minutes. By this time, the patty should be cooked through (maybe a bit pink in the middle, but that's fine as long as you're using good beef), and the cheese should have melted all over it.
Place the cooked patty on top of the rocket and tomato slices, top with a fried quail's egg (and the truffle sabayon and onion gravy, if using). Place the top bun over it, squish it down and dig in!
