MINI BEEF BURGERS WITH DIJON PICKLE

Ingredients | Prepare 20 minutes | Cook 10 minutes | Makes 12 x

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

STEP 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.

STEP 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.

STEP 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.