Things get good when you take an old-school Italian dish and make a burger out of it. Taste-test the Veal Burger with Sage Aioli to prove that the classics are still delicious!
Hey there, burger lovers! Are you tired of the same old boring burger recipes? Looking to shake things up with some new, fancy-sounding cuts of meat? Well, you’re in luck because today we’re talking about our Veal Burger recipe! That’s right, veal – the meat often overlooked in favor of its beefier cousin. But trust us, once you sink your teeth into one of these juicy, flavorful veal patties, you’ll never want to go back to ground beef again.
What Are Veal Burgers?
A simple dish of veal that’s been pounded thin and rolled in prosciutto, simmered in sage, lemon, and white wine. Ground veal patties wrapped in prosciutto were char-grilled over indirect heat. Then, we whipped up a sage aioli to slather on toasted buns before melting some light Havarti over the finished patties. The burgers were light and loaded with flavor. The simple flavors of the aioli shined through. A perfect high-class patty for your next cookout. It’s one of those recipes that sounds incredibly fancy but comes together quickly and has the fans raving.
Some of our other favorite ground veal recipes are Veal Manicotti Florentine, Veal Burger with Roasted Squash Aioli and Apple Chips and veal meatballs just like grandma used to make.
Veal Burger Ingredients
FOR THE SAGE AIOLI:
- Butter: Use unsalted butter when cooking
- Fresh Sage Leaves: Add a fresh, earthy, and slightly peppery flavor.
- Mayo: It creates a creamy base.
- Lemon Zest: It adds a bright and tangy flavor.
- Lemon Juice: It adds acidity to the aioli, which balances the richness of the mayo and butter.
- Salt and Pepper: They enhance the overall flavor of the aioli and help balance the other ingredients.
FOR THE VEAL SALTIMBOCCA BURGERS:
- Ground Veal: It is the burger’s main protein source and provides a tender and mild flavor.
- Sea Salt and Black Pepper: Use kosher salt and freshly ground black pepper when cookijng.
- Prosciutto: It adds a salty and savory flavor and also helps keep the burgers moist during cooking.
- Havarti: It is a creamy, mild-flavored cheese that melts well, adding richness to the burgers.
- Buns: They hold the patties and other ingredients together and provide a sturdy and slightly sweet base.
- Lettuce, Tomato, Onion: For the perfect burger!
How to Make Veal Burgers
- Prep your charcoal or gas grill for indirect heat. Clean and oil the grate. Close the lid and allow the grill to come to temp.
- Melt the butter in a small skillet over medium heat and swirl to coat the pan. Add the sage leaves and cook until crisp.
- Remove the sage from the pan, and crumble.
- Stir the crumbled sage into the mayo. Add the lemon zest and juice. Season with salt and pepper and stir to combine. Set aside.
- Meanwhile, season the ground meat with salt and form the meat mixture into patties.
- Wrap the prosciutto around the veal and press. Its tacky nature will allow it to stick to the veal without falling off.
- Place the patties over the cooler side of the hot grill to minimize the risk of flare-ups. Allow the patties to cook to 160 °F, flipping to ensure even cooking.
- In the last few minutes of grilling the burgers, toast the buns and place the havarti cheese slice atop the burgers to let the cheese melt.
- When ready to serve, spread the aioli onto the buns, and layer on lettuce, tomato, and onion, if desired. Place the cooked veal burger and remaining bun half atop and serve.
Girl Carnivore Expert Recipe Tips
- Always dimple the thick patties to avoid the bloated effect as the meat expands for cooking.
- Use a meat thermometer to check the internal temperature of the veal burgers.
Leftovers & Reheating
Store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 4 months. To reheat the burgers, warm them on the stove with a bit of olive oil until heated through. If you’re short on time, reheat in the microwave in 30-second intervals until heated.
What to Serve With Veal Burgers
Serve your veal burgers with Beef Tallow French Fries with Furikake, Steakhouse Keto Creamed Spinach, or Roasted Bacon Brussels Sprouts!
Recipe FAQs
Top your burger with fresh parsley, or fresh mozzarella. This burger recipe also works with all your favorite burger toppings, ketchup, mustard and a good pickle.
You can use any kind of hamburger buns you like! Buttery brioche rolls are a great option for these veal hamburgers!
More amazing veal recipes
Veal Recipes
Veal Meatballs
Veal Recipes
Stuffed Breast of Veal Recipe
Veal Recipes
Air Fryer Veal Parmesan
Veal Recipes
Veal Scallopini alla Mushrooms
Well, what can we say? These Veal Saltimbocca Burgers are just too good for words. First, you’ve got the juicy veal patties seasoned to perfection with salt and pepper, then topped with salty prosciutto and melted Havarti cheese. And let’s not forget about that fancy sage aioli – it’s the perfect complement to these burgers, adding just the right amount of zesty, herbaceous flavor. And don’t even get us started on the buttery buns and fresh toppings. Suffice it to say this recipe is a winner, and your taste buds will thank you for trying it out. Also, please rate the recipe card and leave a comment below to help out the next reader!
Veal Saltimbocca Burger with Sage Aioli
Ingredients
For the Sage Aioli
- 1 tbsp butter
- 2 – 3 fresh sage leaves
- 1/4 cup mayo
- 1 teas lemon zest
- 1/4 teas lemon juice
- salt and pepper
For the Veal Saltimbocca Burgers
- 1 lbs ground veal
- salt and pepper
- 1/4 lbs prosciutto
- 4 slices Havarti
- 4 buns
- lettuce, tomato, onion for garnish
Instructions
- Prep your charcoal or gas grill for indirect heat. Clean and oil the grate. Close the lid and allow the grill to come to temp.
- In a small skillet over medium heat, melt the butter and swirl to coat the pan. Add the sage leaves and cook until crisp.
- Remove the sage from the pan, and crumble.
- Stir the crumbled sage into the mayo. Add the lemon zest and juice. Season with salt and pepper and stir to combine. Set aside.
- Meanwhile, season the ground veal with salt and form into patties.
- Wrap the prosciutto around the veal and press. Its tacky nature will allow it to stick to the veal without falling off.
- Place the patties over the cooler side of the grill to minimize risk of flare-ups. Allow the patties to cook to 160 °F, flipping as needed to ensure even cooking.
- In the last few minutes of grilling the burgers, toast the buns and place the havarti atop the burgers to melt.
- When ready to serve, spread the aioli onto the buns, layer on lettuce tomato and onion, if desired. Place the cooked veal burger and remaining bun half atop and serve.
Nutrition
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Such a great burger! From the sage aioli to the prosciutto wrapped around the veal burger topped with yummy Havarti! Just delicious!