Mix the veal with 2 tbsp mustard, the egg yolks and finely chopped red onions. Season with salt and pepper.
Knead the mince well and shape 3 patties of the same size. Flatten slightly to make them like hamburgers. Put them in a plate smeared with olive oil and place in the fridge about 30 min.
Heat the olive oil in a pan with a nonstick coating on the stove and fry the burgers 5 min. per side.
Crisp the lower half of each burger bun for 2 min. with the inner side facing down.
Place them in a tray, put a slice of processed cheese on each. Grill about 1 min. until the cheese melts.
Pour 1 tbsp barbecue sauce on top of the processed cheese, then place a slice of tomato and pickles cut into strips, the veal patty, iceberg lettuce leaf and the top burger bun. Serve with fries if desired.