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Mini beef burgers with Dijon pickle
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For the quick Dijon pickle:
1 small red onion
8 French breakfast radishes
1⁄2 tsp fine salt
1 tbsp honey
4 tbsp white wine vinegar
1 tbsp water
1 tsp Maille Dijon Mustard
For the mustard mayo:
4 tbsp mayonnaise
1 tbsp Maille Dijon Mustard
1 tsp honey
For the burgers:
250g pack 12 Waitrose garlic butter filled doughballs
1 tbsp olive oil
12 Waitrose beef meatballs from a 300g pack of 20
12 small basil leaves
1. Preheat the oven to 200°C, gas mark 6. To make the pickle, finely slice the red onion and radishes, ideally with a mandolin, and mix them in a bowl with the salt. Add the remaining ingredients to a small pan and gently heat until the honey has dissolved. Pour the warm liquid over the onion and radish and leave to cool. To make the mustard mayo, mix the ingredients together in a small bowl.
2. Cook the doughballs according to pack instructions. Heat the olive oil in a frying pan, then add the meatballs and flatten slightly with a spatula. Fry for approximately 5 minutes, until golden all over.
3. To make each burger, slice a doughball horizontally, keeping the garlic butter hole at the top. You may need to slice a little off the base so that they sit flat on a plate. Place a basil leaf and a spoonful of pickle on the bottom, then top with a meatball burger and a spoonful of mustard mayo before placing lid on top.
This recipe was first published in October 2018.
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