Veal Patties with Cheddar and Pickles

Finely dice the ¹/₄ head Onions and slice the 75 gr Pickled Cucumber into neat rounds.

In a small bowl, whisk together the 50 gr Mayonnaise, ¹/₂ tbsp Mustard, and a tablespoon of brine from the pickles until smooth.

In a large mixing bowl, combine the 300 gr Veal mince with the diced fresh onion, the remaining ¹/₄ tbsp Mustard, ¹/₂ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder.

Shape the seasoned veal mixture into 8 flat, evenly sized burger-style patties.

Heat the 1 tbsp Sunflower oil in a large skillet over medium-high heat until shimmering.

Place the patties in the hot pan and pan-sear them for about 3 to 4 minutes on the first side until browned, then flip them over.

Layer the 2 ¹/₂ pieces Cheddar Cheese - Slices on top of each patty, cover the skillet with a lid, and cook for 1 to 2 minutes until the cheese melts thoroughly.

Transfer the warm patties to serving plates, arrange the sliced pickled cucumbers alongside, and serve immediately with the quick sauce.