QUICK AND EASY MINI-BRIOCHE BURGERS
Ready to Cook
Veal Meatballs
15 min
Preparation
20 min
Cooking
12
Portions
Ingredients
- 1 tray of 12 veal seasoned meatballs Fontaine Family
- 12 brioches buns or (3-inch) rolls, split in half
- 45 ml (3 tablespoons) mayonnaise
- Olive oil as needed for cooking burgers
- 1 red onion, thinly sliced
- Boston lettuce leaves as needed
Toppings
- ketchup, mustard, relish, cucumber, crumbled bacon, slices of cheddar cheese cut in 4, tomato slices...
Preparation
- Preheat the oven to 120°C (250°F).
- Take seasoned veal meatballs and place them on a flat surface.
- Gently compress each meatball to a thickness of about ½ of an inch.
- Wrap the brioche buns in aluminum foil and place in the oven for 5 to 10 minutes.
- Meanwhile, heat a skillet with olive oil over medium-high heat.
- Place the patties in the pan and cook for 2 to 3 minutes on each side or until the internal temperature reaches 71°C (160°F).
- If desired, top each patty with cheddar cheese during the last minutes of cooking until cheese melts.
- Remove patties from heat.
- Remove the brioche buns from the oven.
- Spread a small amount of mayonnaise on each bun.
- Place patties on the buns with slices of onion and lettuce and any other condiments, if desired. Serve immediately.
Side dishes
Tips and Tricks
Mini burgers can be prepared on the barbecue by following the same cooking steps. Use your favourite toppings.
Can also be prepared with the Fontaine Family ground veal in 454 g or 650 g formats.