Jan veal products can be found in the fresh food and freezer section

Full of flavour, juicy and tender

Veal burger rosemary


Take the veal burgers out of the refrigerator half an hour before you start preparing them to let them come to room temperature. Bake the focaccia according to instructions. Slice the green and yellow courgette into long ribbons using a cheese slicer (vegetable peeler). Slice the tomatoes. Stir-fry the courgette ribbons until al dente. Fry the tomato slices, turning them over quickly until done. Cut the focaccia into four pieces just as big as the diameter of the veal burgers and cut them open down the middle. Heat up a pan on medium heat. Add some oil and fry the veal burgers for 3 minutes on each side. Toast the insides of the focaccia. Spread the bottoms with cream cheese, place the courgettes ribbons on them, then the tomato and put the veal burger on top.

Season to taste with salt and freshly ground pepper. Place the other halves of the focaccia on the veal burger and serve immediately.


Slice a burger bun in two and spread the bottom half with ketchup. Grill a slice of tomato and a slice of onion. Place the burger on the bottom half of the bun, put the tomato and onion on top of that, and cover with the top half of the bun.


  • 4 Jan Veal burgers
  • 1 focaccia loaf
  • 1 green courgette
  • 1 yellow courgette
  • 4 small vine tomato
  • olive oil
  • 4 tbsp cream cheese
  • salt
  • pepper
0 - 30 minutes
Jan Veal burgers
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