Mini Burgers with Beets
by Editorial Staff
These cute little veal cutlet sandwiches are great as a hot snack. The pungency of cutlets and beetroot salad depends on the amount of “hot” ingredients (change to your liking).
Cook: 45 minutes
Servings: 8
Ingredients
- Pizza dough (ready-made) – 400 g
- Flour
- Tomato sauce (ready-made) – 400 g
For veal cutlets:
- Veal (young beef) lean, ground – 500 g
- Grated Parmesan cheese – 1 glass
- Fresh bread crumbs (about 2 slices of dense white bread) – ½ cup
- Olive oil – 3 tbsp
- Garlic squeezed out with garlic – 1 clove
- Red onion, finely chopped – 2 tbsp
- Spicy smoked paprika (spicy) – ¼ teaspoon.
- Large eggs – 2 pcs.
- Chopped parsley – 2 tbsp
- Fresh thyme – 4 sprigs
- Salt
- Ground black pepper
- For the salad:
- Raw beets, grated – 350 g
- Fresh red chili, small, finely chopped (no seeds) – 1 pc.
- Olive oil – 1 tbsp
- 1/2 lemon juice
Directions
- Combine all the ingredients for the cutlets. Mix the minced meat well with your hand. Make 35-40 small walnut-sized balls of minced meat (with wet hands). Place on a baking sheet covered with parchment, 5 cm apart. Press down on the balls lightly with your thumb. Chill them while making the dough.
- Preheat oven to 200 degrees. On a floured surface, roll out the dough to a thickness of 5 mm. Cut out circles 4-5 cm in diameter (with a cookie cutter or shot glass) and place on another baking sheet covered with baking paper.
- Place the baking sheet with the dough in the bottom third of the oven and the baking sheet with cutlets in the top third. Bake for about 15 minutes until the patties are cooked and the dough bases are browned. Meanwhile, heat the tomato sauce in a saucepan over medium heat or in the microwave.
- Mix the ingredients of the beetroot salad. Place some tomato sauce, cutlet, and beets on each base. Serve the mini burgers right away.
Bon Appetit!
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