Veal Saltimbocca Burger with Sage Aioli

Thick flakey black pepper biscuits, hand tapped organic maple syrup, Vermont cheddar cheese, local eggs and of course, black pepper bacon all with a maple aioli.

This is the New England Maple Brunch Burger.


- Butter - Flour - Baking powder - Salt - Black pepper - Sugar - Egg yolks - Buttermilk - Mayo - Maple - Ground Pork - Garlic - Ground Sage


Grate 12 tablespoons butter for the biscuits.

In the bowl of your stand mixer, whisk the flour, baking powder, salt, 1 tablespoon plus 1 teas black pepper, and sugar. With your fingers, work the butter into the dough to coat.

Mash the egg yolks with a fork and add them to the flour mix, tossing everything together.

Using the mixer, slowly add in the buttermilk until the dough forms a tacky ball.

On a clean floured work surface, roll the dough together with your hands.

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