24 mini hamburger patties cut in half
1 bunch of fresh lettuce
4 ripe tomatoes, cut into slices
Ketchup and mustard to taste
For the hamburger
3 tablespoons of soybean protein powder
3 cups of warm vegetable broth
1 pound of pork without fat, ground twice
200g of chopped bacon
1/2 tablespoon of Provence herbs
1/2 tablespoon of salt
3 tablespoons of semolina flour
1 clove of garlic
1 medium onion
2 tablespoons of olive oil
24 mini hamburger patties cut in half
1 bunch of fresh lettuce
4 ripe tomatoes, cut into slices
Ketchup and mustard to taste
For the hamburger
3 tablespoons of soybean protein powder
3 cups of warm vegetable broth
1 pound of pork without fat, ground twice
200g of chopped bacon
1/2 tablespoon of Provence herbs
1/2 tablespoon of salt
3 tablespoons of semolina flour
1 clove of garlic
1 medium onion
2 tablespoons of olive oil
Prepare the hamburger
Leave the soybean protein powder to soften in the vegetable broth for 10 minutes, then strain and transfer to a processor
Combine all ingredients except the onion and olive oil, blend until smooth, and reserve
In a frying pan, caramelize the onion in olive oil, then add the meat paste from the processor, blend, and refrigerate with plastic wrap for an hour
Brush the buns with olive oil and fill each mini hamburger with a leaf of lettuce, a hamburger patty, and two tomato slices
Arrange them on a baking sheet in a single layer and bake in a medium oven (180°C) until golden brown, turning halfway through, or until they are well done
Top each mini hamburger with ketchup, mustard, and serve.
