Follow Cookwork on Twitter
Follow Cookwork on Facebook

Mediterranean Veal Burgers Fs



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


3 (8 oz. each) herb focaccia bread, about 1-1/2 lb.
4-1/2 lb. ground veal (IMPS/NAMP 396)
3/4 cup (1-1/4 oz.) fresh bread crumbs
3 eggs
1-1/2 tsp. salt
1-1/2 tsp. ground black pepper
1-1/2 cups (12 oz.) basil pesto sauce
12 tomato slices, ¼-inch thick
12 fresh mozzarella cheese slices, ¼- inch thick
fresh basil sprigs, as needed
kalamata olives, as needed
thin-cut fries, as needed


  1. 1
    Cut each focaccia bread into 4 squares; cute each horizontally in half. Pull out ¼ inch soft bread crumbs from cut sides of tops of focaccia. Reserve bread crumbs for burgers.
  2. 2
    Combine veal, fresh bread crumbs, eggs, salt and pepper, mixing lightly, but thoroughly. Shape into 12 patties.
  3. 3
    Grill patty until center is no longer pink. Grill split focaccia, cut sides down, 1 to 2 minutes. Spread 1 tablespoon pesto evenly over cut sides of bottom focaccia piece. Place burgers on bottom of focaccia; top with one tomato slice and one cheese slice. Dollop with 1 tablespoon pesto sauce. Cover with focaccia top. Garnish with basil and olives.

recipe search tags

preparation methods
cuisines European, Mediterranean
Spinner Loading