RECIPES: Recipe Details

Rate This Burger 
No votes yet

Italian Veal PLT Burger

This is my Italian version of a bacon, lettuce and tomato sandwich. Instead of pancetta I use proscuitto, it will crisp when cooked on the grill and add great flavor. The Boston lettuce is key, its soft leaves are packed with flavor. If you can get it out of the field try it, you will never want to buy lettuce from the supermarket again.


2 pounds ground veal
2 cups panko bread crumbs
1 egg
2 teaspoons sea salt
2 teaspoons fresh ground pepper
4 plum tomatoes, sliced in half lengthwise
½ cup extra virgin olive oil
1 teaspoon sea salt
1 teaspoon fresh ground pepper
6 paper thin slices proscuitto
12- ½” thick slices Sourdough sandwich bread
½ cup extra virgin olive oil
6 Boston lettuce leaves
½ cup good quality mayonnaise Vegetable oil for grill grate


Heat coals to medium-high heat. Brush grate with vegetable oil to prevent sticking. In a medium bowl gently mix together ground veal, panko bread crumbs, egg, sea salt and fresh ground pepper. Form into 6 equal size patties. Grill over direct heat 6-8 minutes per side or until internal temperature reaches 155 degrees. While burgers are grilling brush cut sides of tomatoes with olive oil. Place cut side down on grill, let grill 6-8 minutes, turn over half way through grill time. When done place in a small bowl and mash slightly. Toss tomatoes with 3 tablespoons olive oil, season with 1 teaspoon salt and 1 teaspoon fresh ground pepper Place slices of proscuitto on grill surface that has been brushed with oil to prevent sticking. Let grill 3 minutes per side so the proscuitto begins to crisp. Remove from grill and set aside until ready to assemble. Brush each side of the Sourdough bread with olive oil; grill for 30 minutes each side before assembling. To assemble: place burger on one side of bread, top with proscuitto crisp, Boston lettuce, and roasted tomato. Spread remaining slice of sourdough bread with 1 tablespoon mayonnaise and place on top of burger. Slice in half and serve.