PREPARING THE TOMATOES
Heat a clove of garlic with a little oil in a frying pan and add the tomatoes. Let them gently sauté for about ten minutes. Next, add the oregano and season with salt.
PREPARING THE MAYONNAISE
In a bowl, mix the mayonnaise together with the 3 Gold Medals Balsamic Vinegar and some ground pepper. Set aside.
PREPARING THE TARTARE AND THE OMELETTES
Season the beef tartare with salt, pepper and a drizzle of extra virgin olive oil. Form 4 small hamburgers of the same diameter as the bun.
Beat the eggs with salt and pepper.
Heat a frying pan, grease it with a knob of butter and sit a buttered ring mould of the same diameter as the bun in the pan.
Pour ¼ of the beaten eggs into the mould and cook for a few minutes until the omelette puffs up slightly. Next, place a saucer on top of the mould to help the surface of the egg to cook. Carefully remove the omelette from the mould and place it on a sheet of kitchen paper.
ASSEMBLING AND SERVING THE BUN
Assemble the mini burgers by spreading a thin layer of Balsamic mayonnaise on the bottom half of the bun.
Add a lettuce leaf, top with the tartare, then the omelette and finally 3 or 4 sautéed cherry tomatoes.
Spread the top half of the bun with mayonnaise, put the bun lid on and serve.
