Think of these Vitello Tonnato sliders as the fanciest little burgers you’ll ever serve. And when you’ve got a crowd to feed, they’ll do so in super slick style.
By Pepper Passport
Two things make this recipe exceptionally excellent.
One. It’s a burger. Which in our books (and most of yours) is one delicious thing – particularly when the burger has been made with effort, the components ‘stepped up a notch’, and overall an endeavour has been made to create something just a little bit different.
Two. The Vitello Tonnato reference. Traditionally, it’s a classic Italian antipasto dish, and given it features cold poached veal and a tuna mayonnaise, you’d be forgiven for thinking that ‘it just wouldn’t work’. But it does, with the salty kick of the tuna mayonnaise offsetting the rich and rounded veal. And when nestled in a bread roll with green beans and tiny sun dried tomatoes? Just perfect.
This recipe makes 16 little sliders or 6 big burgers – it’s up to you. But seeing we’re approaching the end of ‘footy finals’, you’d be mad not to do the prep work and serve these veal burgers to guests at your viewing party this long weekend.
Pepper Passport delivers and shares stories that showcase 'the good' found in food and travel. We're a destination for the avid cook, discerning & curious traveler, lover & sharer of good things, both at home & while away. Australian based, but globally focused, our office dream about where we'll eat and what we'll consume long before that mealtime arrives. We love to know more and strive to be a source of information and inspiration for those who share an interest in exploring, eating and other associated delights.