Mini Burgers With Homemade Mayonnaise - cooking recipe

Ingredients

2 medium eggs
4 tbsp Dijon mustard
2 tbsp lemon juice
300 ml vegetable oil
1 kg beef steak mince
2 tbsp olive oil
2 mini Romaine lettuce, leaves torn
4 None tomatoes, sliced
10 None mini gherkins, sliced lengthways
10 g chives, finely chopped
10 g red basil leaves, finely chopped
30 None mini burger buns

Preparation

For the mayonnaise, place the eggs, 2 tbsp of the mustard and the lemon juice into a narrow cup (if using an immersion blender) or blender container. Blend to mix well. With the blender running, slowly add half the vegetable oil, 1 tsp at a time. Add the remaining oil a little more quickly with the blender continuously running, until you have a thick mayonnaise. Refrigerate until ready to serve.
For the burgers, place the ground beef and remaining 2 tbsp mustard in a large bowl. Season with salt and freshly ground black pepper. Mix well with a wooden spoon. Shape into 30 thin patties.
Heat a little of the olive oil in a large skillet. Add the burgers in batches and cook for 3-5 mins on each side until cooked through. Add remaining oil as needed.
Spread a little mayonnaise on the bottom of each roll. Top each with lettuce, tomato, a burger patty, the gherkin slices and a sprinkling of the herbs. Serve with mango chutney (if using).