Veal burger classic
Take the classic veal burgers out of the refrigerator half an hour before preparation.
Cut the buns in half and place them in a heated grill pan to create a nice diamond pattern. Keep the buns warm. Place the veal burgers in the pan as soon as the oil starts to sparkle. Fry the veal burgers for one and a half minutes. Rotate them a quarter of a turn and fry for another 90 seconds. Then turn the veal burgers over, and fry for another minute and a half, turn again and after a minute and a half the veal burger is ready. Leave the meat to rest on a warm plate covered with aluminium foil.
Spread mayonnaise on the underside of the rolls and place the iceberg lettuce on top. Lay the slices of cucumber and tomato on top. Sprinkle very lightly with salt and pepper. Place the veal burgers on top. Divide the fried onion and the tomato ketchup over the veal burgers.
Cut open a fresh burger bun and spread a thin layer of pesto on it. Put a leaf of lettuce on it. Place your succulently fried veal burger on it and garnish with a slice of tomato, and as the finishing touch: a leaf of fresh basil.
- 4 Jan Veal burgers
- 4 buns brown -brioche or sourdough
- 2 tbsp sunflower oil
- 4 tbsp mayonnaise
- 30 g iceberg lettuce
- 80 g cucumber in thin slices
- 1 large tomato thinly sliced
- 1 onion in rings fried in olive oil
- 4 tbsp ketchup