Parisian-Style Mini Burgers in Mushroom Caps: An Elegant, Quick Recipe
General Information
- Prep time: 25 minutes
- Cooking time: Approximately 5 minutes
- Serves: 6 people
Ingredients
- 250 g minced meat
- 12 large Paris mushrooms
- 2 small tomatoes
- 200 g mesclun
- 1 onion
- 30 g butter
- 5 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon sesame seeds
- Salt and pepper
Preparation
- Wash and spin-dry the mesclun. Peel and finely chop the onion. Rinse the tomatoes and mushrooms. Pat the tomatoes dry and chop; for the mushrooms, trim stems, hollow out the caps, and reserve. Whisk 4 tablespoons olive oil with the vinegar, salt, and pepper to make a vinaigrette.
- Combine the minced meat with half the chopped onion. Form into 6 mini steaks. Sear in a hot pan with butter and remaining oil, 2 minutes per side. Season to taste. Meanwhile, toast sesame seeds in a dry pan until golden.
- On each of 6 plates, arrange some mesclun dressed with vinaigrette. Top with a mini burger: place mesclun, chopped onion, tomato slice, and steak inside an inverted mushroom cap, then crown with the remaining cap. Sprinkle with sesame seeds and serve.
Bon appétit! 😉
