Small Veal Burgers
Preheat the grill. Mix the ground veal with eggs and mustard. Rinse the herbs, pat dry with paper towels, finely chop the leaves and add to the meat. Season with salt, pepper and cumin. Divide into 8 servings and shape into small patties. Refrigerate until ready to cook.
Peel the onions and cut into thin rings. Rinse and dry the tomatoes. Remove the stems and cut into thin slices. Cut the rolls in half horizontally.
Grill the hamburgers on each side for 3-4 minutes. Toast the buns until golden brown. Place tomato slices and onion rings on the bottoms of the rolls. Set aside 4 onion rings for garnish. Place the meat on the vegetables and top with sprouts. Garnish with halved cherry tomatoes, parsley and remaining onion rings. Place the tops of the buns on the burger and serve.