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

Full of flavour, juicy and tender

Veal burger Tomato


Take the veal burgers out of the refrigerator half an hour before you start preparing them to let them come to room temperature. Cut rounds out of the slices of bread that are exactly the size of the veal burgers. Toast the rounds until they are light brown. Dice the tomatoes and prepare with some olive oil, salt and pepper to taste. Tear the mozzarella into bits. Heat up a pan on medium heat. Add some oil and fry the veal burgers for 3 minutes on each side.

Spread the diced tomato over the 4 rounds, put some mozzarella bits on top, then the veal burgers and on top of the veal burger some more mozzarella bits and a few basil leaves. Serve immediately. 


Cut rounds out of the focaccia and slice open down the middle. Spread the bottom half with tzatziki, put the burger on top of that and cover with the top half.


  • 4 Jan Veal burgers
  • 8 sturdy brown bread slices
  • 4 diced vine tomatoes
  • 1 large buffalo mozzarella
  • olive oil
  • basil leaves
  • salt
  • pepper
0 - 30 minutes
Jan Veal burgers
  • This website uses cookies
  • Hide this message