Mini hack burger

Name: Mini hack burger
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Bread roll (from the previous day); 1 medium onion; 750 g mixed mince; 1 Egg (Gr. L); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 4-5 Tbsp Oil; 50 g Rocket (arugula); 7-10 Tbsp or 2-3 leaves of lettuce; 200 g cherry tomatoes; 2-3 TABLESPOONS Mustard cream with Dijon mustard (by Maille)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Bread roll (from the previous day)
1 medium onion
750 g mixed mince
1 Egg (Gr. L)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
4-5 Tbsp Oil
50 g Rocket (arugula)
7-10 Tbsp or 2-3 leaves of lettuce
200 g cherry tomatoes
2-3 TABLESPOONS Mustard cream with Dijon mustard (by Maille)

Directions

1
Soak rolls in cold water. Peel and chop the onion. Knead minced meat, squeezed out roll, onion and egg. Season with salt, pepper and sweet paprika. Form approx. 50 walnut-sized meatballs from the minced meat mixture
2
Heat the oil in a large frying pan. Fry the meatballs for 2-3 minutes on each side in portions. Take them out and let them cool down
3
Clean and wash the rocket or lettuce. Wash and slice the tomatoes. Cut the meatballs in half horizontally and spread the halves with mustard cream. Cover the lower halves with rocket and tomato, place the upper halves on top