Italian mini burgers

4
30 - 60 minutes
mini veal burgers
*
frying

Preparation

Take the burgers out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Cut circles out of the sandwiches with a cup.

Preheat a small non-stick frying pan over medium heat. Toast the bread rounds alternately for about 30 seconds. Then add a little bit of oil and fry the burgers alternately until brown and cooked through, about 5 minutes. Spread the bread rounds with pesto, divide the arugula, arrange the burgers on top and garnish with the mozzarella and pomodori secchi.

Ingredients:

  • 4 pieces of mini veal burgers
  • 2 robust farmers sandwiches
  • 2 tbsp pesto
  • 2 tbsp mozzarella pieces
  • 4 small pomodori secchi
  • 10 grams arugula

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