Recipe makes about 4-5 servings

Prep: 25 min

Cook: 10 min

Ready in: 35 min



  • 2 pounds ground beef (we recommend 80% lean and 20% fat)
  • 1 tablespoon Dijon mustard
  • 3 tablespoons La Criolla olive oil
  • 1 teaspoon chopped thyme leaves
  • 3 teaspoons La Criolla minced garlic
  • 1 teaspoon salt
  • 1 teaspoon La Criolla ground black pepper
  • 12 small buns

 Optional toppings:

  • 4 ounces baby arugula
  • 3 medium tomatoes, sliced in 1/8 inch-thick rounds
  • 2 small red onions, sliced in 1/8 inch-think rounds
  • Ketchup to taste


  1. Preheat oven to 200°F.
  2. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
  3. Place the rolls in the oven to warm.
  4. In a heavy frying pan over medium heat, cook the patties, turning once, until well browned, 2 to 3 minutes on each side for medium-rare, or until done to your liking. Remove from the heat.
  5. Split the warm rolls in half horizontally and arrange the roll bases, cut side up, on a work surface. Top each base with a beef patty and the toppings of your choice. Cover with the roll tops, arrange on a warmed platter and serve immediately.


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