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Veal and Parmesan burgers with anchovy mayonnaise


Serves: 4
timePrep time: 30 mins
timeTotal time:
Veal and Parmesan burgers with anchovy mayonnaise
Please note: this recipe contains raw/partially cooked eggs. / Recipe photograph by Dan Jones.

Veal and Parmesan burgers with anchovy mayonnaise


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
959Kcal
Fat
64gr
Saturates
19gr
Carbs
41gr
Sugars
3gr
Fibre
3gr
Protein
55gr
Salt
2.6gr

Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes
Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes

Ingredients

  • vegetable oil, for brushing
  • 4 halved burger buns
  • thin slices of cucumber, cherry tomatoes and a large handful of watercress leaves, to serve 
For the burgers
  • 1 x 500g pack Taste the Difference Freedom Food veal mince
  • 125g Parmesan, grated
  • 2 garlic cloves, crushed
  • leaves from 6 thyme sprigs, chopped
  • 4 tbsp chopped flat-leaf parsley leaves
  • zest of 1 lemon, plus 1 tsp juice
  • 1 tbsp Worcestershire sauce
For the mayonnaise
  • 1 medium egg yolk
  • 1 tsp Dijon mustard
  • 8-10 anchovy fillets in olive oil, drained
  • 1 tsp red wine vinegar
  • 1 small garlic clove, crushed
  • ¼ medium red chilli, deseeded
  • 150ml olive oil (not extra-virgin)

Step by step

Get ahead
Make the mayonnaise up to a day ahead; chill. The burgers can be made a few hours ahead; cover and chill. If chilling for longer than 30 minutes, remove from the fridge 20 minutes before cooking.
  1. Put the veal and cheese in a bowl with ½ teaspoon salt and a few grinds of pepper. Add the rest of the burger ingredients and combine with your hands. Divide into 4 balls; flatten slightly. Cover and chill for at least 30 minutes.
  2. Next, put all the mayonnaise ingredients except the olive oil in a food processor; blitz until smooth. With the motor still running, add the oil a drop at a time until the mixture starts to thicken, then in a steady stream. Scoop into a bowl; chill.
  3. Heat a griddle pan; brush lightly with oil. Cook the burgers in batches for 5 minutes. You want them juicy, but medium rather than medium-rare. Transfer to a warm plate. Toast the buns for 2-3 minutes.
  4. Spread mayonnaise on half of each bun, add cucumber, tomatoes and a burger. Add a blob more mayo, more cucumber and some watercress. Sandwich with the remaining toasted bun halves and serve.

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