Recipe: Meatball mini burgers

Meatball mini burgers. Photo / Michael Craig

Serves 8

• 500g beef mince
• 1 medium onion, peeled and finely diced
• 2 eggs
• Half a cup Panko crumbs
• 1 tbsp prepared horseradish cream
• 1 dsp Dijon mustard

1. Place all the ingredients in a bowl, season well and mix by hand.

2. Divide the mix into 4 then divide each quarter into 3. Roll these portions into balls and chill in the fridge for an hour before cooking. This firms up the meat and distributes the flavours.

3. Cook in a heavy-based pan, add a couple of tbsp of oil, heat it over a medium heat and brown the meatballs, turning them to achieve an even colour. If you are not sure they are completely cooked in the pan, give them another 10 minutes in a pre-heated, medium oven.

4. Sit the cooked meatballs on paper to drain. Cool and store in a suitable container to pack into your chilly bin.

To assemble:
• 1 small jar mayonnaise
• 1 jar relish (I used a jar of pepper and eggplant spread)
• 1 small cos lettuce
• 12 small rolls or sliders (I used Paneton par-cooked petit ciabatta rolls (these take 8 minutes to finish their cooking)

Split the rolls, pull a leaf from the cos, spread the roll with mayonnaise, add the leaf, a dab of relish and the meatball. Top with the other half of the roll and skewer with a decorative spike or kebab stick.