Mini Hamburgers

For the meatballs:

300 g minced pork meat
3 eggs
1/2 medium sized onion, chopped
1 clove garlic, finely chopped
3 Tbsp bread crumbs
3 Tbsp oil
6 g baking powder
100 ml water
seasoning to taste

Mix all the ingredients and leave covered in a fridge for at least 1 hour. For the best results, leave overnight.

Heat oil in a pan. Take one teaspoon at a time (for mini meatballs, otherwise take one tablespoon) and fry at each side for a couple of minutes (until it gets brown). You need cooking oil enough that it's half of height of your meatballs. When they're done place them on a paper towel or a napkin so it soaks oil from them.

Seasoning that I use:

2 Tbsp Vegeta
1/4 tsp pepper
1/2 tsp sweet dry red pepper powder
2 Tbsp chopped parsley leaves
a pinch of ginger and turmeric

For the buns I used this recipe from Le Pétrin . It was easy to follow and it turnd out great. The recipe is for 10 regular sized buns, I made 31 mini.

To assemble: Cut bun in a half. Spread over bottom part mixture of 1 part mayonnaise and 2 parts of sour cream (with 20% milk fat), then some Iceberg lettuce, meatball and sliced cherry tomato.

Note: I have just joined The GREAT COOKS Blogroll. I hope I'm gonna justify being on that list ;).