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.
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Fancy Burger Alert: Veal Sliders
- Total Time: 45 minutes
- Yield: Serves 16 1x
- Diet: Omnivore
Description
Fancy veal sliders are elevated with a creamy tuna aioli. Perfect for impressing guests!
Ingredients
- 9 oz (250 g) SOFT PORK FAT, FINELY DICED
- 2 lbs (1000 g) VEAL MINCE
- 1 tbsp (15 g) TABLE SALT
- 1/2 teaspoon GROUND WHITE PEPPER
- 1 tablespoon PARSLEY, CHOPPED
- 1 LEMON, ZESTED
- 4 oz (100 g) MAYONNAISE
- 1 tbsp (15 g) ORTIZ ANCHOVY
- 1 tbsp (15 g) CAPERS
- 1 oz (40 g) FRESH TUNA
- 16 SMALL BREAD ROLLS
- 7 oz (200 g) GREEN BEANS
- SMALL JAR/TUB SEMI DRIED TOMATOES
JAR OF ANCHOVIES, PREFERABLY ORTIZ
Instructions
- Preheat the oven to 356°F (180°C).
For the Soup
- Combine the mince and pork fat thoroughly in a bowl. Add salt, pepper, parsley, and lemon zest; mix by hand until combined.
- Roll the mixture in plastic wrap to form a thick sausage of approximately 5-6 centimeters in diameter. Place the sausage mixture in the fridge for approximately one hour, or until cold. Remove and slice into approximately 16 even pieces.
- Bring a small saucepan of salted water to a simmer. Poach the tuna for approximately 2 minutes, or until cooked through. Remove from the heat and drain on a paper towel.
- Place the poached tuna, capers, and anchovy in a blender and churn for approximately 30 seconds. Add the mayonnaise and churn for a further 45 seconds. Season with salt and pepper and set aside in the fridge until needed.
- Coat the base of a frying pan with a tablespoon of olive oil and bring to medium heat. Cook the patties, browning for approximately 2 minutes on either side.
- Bring a saucepan of salted water to a boil. Place the beans into the water and blanch for 1 minute, or until tender. Plunge into a bowl of iced water and drain. Split each bean in half and then cut into one-inch pieces.
- Warm the buns in the oven for two minutes. Cut each bun in half using a serrated knife.
- Spread the mayonnaise on the bottom half of the bun. Layer on top the veal pattie, a sun-dried tomato, anchovy, and green beans. Place the top half of the bun on top.
Notes
- For optimal flavor, gently brown the veal patties in olive oil for 2 minutes per side, ensuring they are cooked through.
- To make ahead, prepare the tuna aioli and store separately in the refrigerator for up to 2 days.
- Substitute other high-quality canned tuna if Ortiz is unavailable; ensure it’s packed in olive oil.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 slider
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
- Cholesterol: 100
Frequently Asked Questions
What makes a good bun choice for veal sliders?
Soft brioche slider buns are a natural match for veal because their slight sweetness complements the mild meat without competing with it. Potato rolls also work well and hold up to sauces without falling apart.
What internal temperature should veal sliders reach?
Cook veal patties to an internal temperature of 71°C (160°F) for food safety. At this temperature the meat will still be juicy if you avoid pressing the patties while they cook.
What toppings pair well with veal in these sliders?
Mild toppings work best since veal has a delicate flavor. Arugula, a smear of aioli, thinly sliced prosciutto, or shaved Parmesan complement the veal without masking it the way sharp pickles or heavy BBQ sauce might.
