• 4 small milk bread rolls
• 240 g of beef tartare
• 15/20 cherry or date tomatoes
• 1 clove of garlic
• oregano
• 4 eggs120 g of mayonnaise
• 1 tablespoon of Giusti 3 Gold Medals Balsamic Vinegar
• salt and pepper
• some extra virgin olive oil
• 4 lettuce leaves

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.