Miniature Veal Burgers with Basil and Black Peppercorn

Makes 8 miniature burgers
Burger
1 1/2 Ibs ground veal shoulder
1/4 cup chopped basil
1/4 cup finely diced shallots
2 cloves garlic, chopped
3 tablespoons Dijon mustard
1 tablespoon cracked black pepper
2 teaspoons truffle oil
2 teaspoons Kosher salt
Garnish
2 teaspoons olive oil
2 hot house tomatoes, sliced
8 shiitake mushrooms, stemmed and sliced
8 pieces of leaf lettuce
salt and freshly ground pepper
3 tablespoons mayonnaise
1 avocado, diced
2 green onions, chopped
8 miniature bagels
8 slices raclette or Gruyere cheese

Combine ground veal, basil, shallots, garlic, mustard, black pepper, truffle oil and salt in a bowl and gently mix by hand to combine. Form 8 small patties, about 1 inch thick and 2 inches in diameter.Pre-heat grill.Heat olive oil in a small skillet over medium- high heat and quickly saute mushrooms until cooked. Season with salt and pepper.Combine mayonnaise, avocado and green onion in a bowl and mix together.Place burgers on grill and cook approximately 3 - 4 minutes per side or until done to your desired amount. Place bagels on grill. Place cheese on burger and keep warm just until the cheese begins to melt.Place a piece of lettuce on the bagel, add avocado mayonnaise and a slice of tomato. Arrange burger on top and finish with sauteed shiitake mushrooms. Repeat with remaining burgers.