Barbeque season may be over, but you can enjoy this modern take on a classic hamburger year-round! These zesty mini-patties made from veal, herbs, and onion can work as an appetizer or entrée. A rosé wine like a Bordeaux Clairet adds a gourmet touch to the dining experience.
Traditional pairing: Pair with a fresh, gourmet Bordeaux rosé like Bordeaux Clairet.
Non-traditional paring: Select a generous and structured Bordeaux dry white wine from Graves or Pessac-Léognan.
Combine veal, onion and herbs in a bowl, stirring well to obtain a homogeneous mixture. Season with salt, pepper and cumin to your liking.
Make 6 patties and flatten them. Leave overnight in fridge.
Cook the patties at the last minute for 6 minutes on each side over high heat, turning over only once.
Place between two slices of toasted sandwich bread or burger bun.
Using a wooden skewer, prick a cherry tomato into the top of the mini-burger.
Optionally, serve in a verrine glass or on a bed of young salad leaves.