Mini gourmet burgers

Preparation

1. Put the onion in quarters, the garlic, the salt, the pepper and the parsley leaves in the thermomix glass. We program 10 seconds, progressive speed 5-8. It must be well chopped, if not, we repeat the operation for a few seconds.

2. We put the minced meat in a large bowl.

3. We pour the mixture from the glass into the meat and mix well. We add the egg and mix well again. We add the 3 or 4 tablespoons of flour and stir very well. It should be a juicy but solid mixture, which we can manipulate well with our hands (as if they were meatballs). It will depend on the type of meat and the brand of flour, so I tell you 3 or 4 tablespoons of flour as an orientation, but it can be more or less.

4. Cover the bowl with plastic wrap and let it rest in the fridge for a few hours (this will depend on how long you have, but at least I would say 30 minutes and the ideal would be to do it at night and prepare it the next day to eat).

5. Form balls the size of some meatballs and squash them a little, in such a way that we have rounded but thick mini hamburgers.

6. We paint the hamburgers with a brush and we make them on a griddle or frying pan. I recommend you do not do them for more than 3 minutes on each side, but it depends on tastes.

7. The presentation is very simple: we cover the hamburgers with a teaspoon of guacamole and top it with a slice of goat cheese. To decorate the plate, I sprinkled with a little oregano, which gave it a good point.