Veal Burger
2 servings
15 minutes
A veal burger is a juicy and aromatic blend of German culinary traditions and fresh flavors. The dish's history begins in European gastronomy, where veal patties gained popularity for their tenderness and rich taste. Here, the tender meat is enriched with a mix of spicy herbs, mustard, and garlic, creating a unique aroma. The composition is complemented by creamy feta, fresh arugula, and tangy olives with sun-dried tomatoes, adding Mediterranean notes. The toasted bun provides a crispy texture that unites all ingredients in perfect harmony. This burger is not just food but a gastronomic journey filled with flavors and textures. It’s perfect for dinner with friends or a cozy snack, making every bite enjoyable.
1
In a pan over high heat, heat 2 tablespoons of olive oil. Sauté the chopped onion until golden brown. Transfer the cooked onion to a plate. In a bowl, mix the onion, minced meat, mustard, herbs, spices, finely chopped garlic and shallots, salt and pepper. Form 2 patties. The patties should be slightly larger than the hamburger bun.
- Olive oil: 2 teaspoons
- Onion: 60 g
- Ground veal: 300 g
- Ground pork: 100 g
- Dijon mustard: 2 teaspoons
- Parsley: 5 g
- Mint: 5 g
- Dill: 5 g
- Dried oregano: 5 g
- Cilantro: 5 g
- Ground caraway: 1 teaspoon
- Garlic: 3 cloves
- Shallot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Heat vegetable oil in a pan over medium heat. Fry the patties, flipping them. In a small bowl, mix feta cheese, arugula, finely chopped olives, and sun-dried tomatoes. Drizzle with remaining olive oil and lemon juice. Season with salt and pepper.
- Feta cheese: 1 glass
- Rocket (arugula): 10 g
- Pitted olives: 8 pieces
- Tomatoes: 8 pieces
- Olive oil: 2 teaspoons
- Lemon juice: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
3
Cut the burger buns in half and toast the cut side. Place the patty and vegetables on the bottom bun, then add the top bun. Enjoy your meal!
- Hamburger bun: 2 pieces
