|20 min||25 min||6|
|681 gm||Beef, ground, extra lean|
|2 large||Beefsteak tomato (sliced)|
|2 tsp||Butter, unsalted|
|2 tbsp||Dijon mustard (for sauce)|
|2 medium pickle(s)||Dill pickles (finely chopped, for sauce)|
|1 egg yolk||Egg yolk (for sauce)|
|1 bunch||Green onion, scallion, ramp (chopped, for sauce)|
|3 cup||Extra virgin olive oil (for sauce)|
|1 bunch||Parsley, Italian, fresh (finely chopped, for sauce)|
|1 pinch||Sea salt (to taste, for sauce)|
|3 tbsp||Extra virgin olive oil|
|12 leaf||Lettuce, romaine|
|1 dash||Salt and pepper (to taste)|
|1 bunch||Tarragon, fresh (leaves removed from stalk, finely chopped, for sauce)|
|3 large||Yellow onion|
1. For the mustard sauce, place the mustard, egg yolk, and salt in the bottom of a medium-sized bowl. Whisk to combine. Add in parsley, tarragon, green onions, and pickles. Mix. Slowly pour in olive oil, whisking all the while to obtain a sauce that is smooth and creamy, like a mayonnaise. Cover, and set aside in fridge.
2. Thinly slice the onions. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Place onions in skillet, stir, cook for 1 minute on high and then turn heat down to low. Caramelize onions, 20 to 30 minutes, stirring occasionally.
3. Salt and pepper the ground beef and shape into 12 mini burgers. Place 1 tablespoon olive oil and butter to melt in a skillet over medium heat. In batches, cook burgers 3 minutes on each side (or longer for a well-done burger).
4. Top each burger with caramelized onions, mustard sauce, and a slice of tomato. Wrap in lettuce leaf, serve and enjoy!