Mayonnaise: In a bowl put egg yolk, vinegar, mustard, salt and ground pepper, scoop all products with a scramble, slowly drizzle oil until the mayonnaise formation is thick and uniform.
Chop parsley, chives, capers, vinegar and shallots and add to mayonnaise.
Cut the green apple into thin sticks.
Make meatballs with veal, flatten them slightly and season.
At the same time, heat the frying pan in high heat with a little sunflower oil.
Place the steaks in a skillet, sear the meat on both sides in high heat, and then continue to cook over medium heat for 2 minutes, varying in the desired level of cooking and the thickness of the meat.
Season with salt and pepper and let the meat stand for 2 minutes covered with aluminum foil.
Arrange the mini burger in this order:
3. The meat
4. Lettuce leaves