Italian mini burgers

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

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: mini veal burgers

Difficulty: *

Cooking methods: 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.

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