Belted Cow Bistro Veal Parmigiana Burger

Ingredients:

1 onion, finely diced

4 cloves garlic, chopped

1/4 cup (60 ml) olive oil

Kosher salt and fresh cracked black pepper, to taste

2 pounds (900 g) ground veal (grass- and milk-fed recommended)

1/4 cup (5 g) dried parsley flakes

1 1/4 cups (63 g) panko

1/3 cup (80 ml) heavy cream

3/4 cup (75 g) grated Parmesan, divided

3 eggs

Oil, for cooking

1 1/3 cups (327 g) Tomato Sauce (recipe follows)

4 ounces (115 g) fresh provolone, cut into 4 slices

4 ounces (115 g) fresh mozzarella, cut into 4 slices

4 sandwich buns or kaiser rolls

Basil Pesto (recipe follows)

Method:

In a large, covered sauté pan over medium heat, sweat the onions and garlic in oil with salt and pepper. Lift the lid to stir, occasionally, until vegetables are soft and onions are translucent, about 10 minutes.

In a large bowl, combine the veal, parsley flakes, panko, heavy cream, 1/2 cup (50 g) Parmesan, and eggs. Stir in onions and squeeze the mixture together with your hands. Divide the mixture evenly into 8 portions and shape into patties according to the technique in chapter 1.

We like to cook these burgers in a cast-iron skillet on a kettle grill because it gives the meat a great sear and crust while adding a little dimension of smokiness. Build a fire in a kettle grill. When the fire is hot (you can’t hold your hands over it for more than 5 seconds), heat a cast-iron skillet on the grate.

Rub the patties with oil, season with salt and pepper, and sear in pan for 4 minutes. Flip the patties and sear for another 4 minutes. Cover each patty with 1/3 cup (82 g) of Tomato Sauce, close the grill, and cook for 4 minutes. Open the grill, top the burgers with provolone, mozzarella, and remaining 1/4 cup (25 g) Parmesan, and close for another 2 minutes to melt the cheese.

Remove the pan from the grill and transfer the burgers to a plate to rest, tented with foil. If you want to cook these indoors, use the basic griddle/skillet method in chapter 1. Before you begin, preheat oven to 400°F (200°C, gas mark 6).

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and sear the burgers for 2 minutes. Transfer to a baking pan and cover each patty with 1/3 cup (82 g) of Tomato Sauce. Bake for 5 minutes.

Remove from the oven and top with provolone, mozzarella, and the remaining 1/4 cup (25 g) Parmesan and return to oven for about 2 minutes or until cheese melts.

To serve: Toast the buns, if desired. Brush Basil Pesto on insides of buns. Place patties on the bottom half, top with the other half, and serve. YIELD: 4 Veal Parmigiana Burgers, with extra left over for plain burgers or meatballs

BASIL PESTO:

2 cups (80 g) packed fresh basil leaves, stems removed

2 cloves garlic, sliced

8 ounces (225 g) Parmigiano-Reggiano, cut into chunks

2 tablespoons (18 g) pine nuts

3/4 cup (175 ml) olive oil

In the bowl of a food processor fitted with the steel blade, process all ingredients except the oil until combined. With the motor running, add the oil through the feed tube and process until smooth. YIELD: 1 1/2 cups (390 g)

TOMATO SAUCE:

1/3 cup (80 ml) olive oil

6 cloves garlic, sliced thin

1 can (28 ounces, 785 g) tomatoes, preferably San Marzano, crushed by hand

Kosher salt to taste

In a 2-quart (2 L) saucepan, combine the oil and garlic. Place the pan over medium heat and bring to a simmer. Cook, stirring often, until the garlic is dark golden, about 5 minutes, watching closely so the garlic doesn’t burn. Add the tomatoes and bring to a simmer. Adjust the heat so the mixture simmers gently until thickened, stirring occasionally, about 30 minutes. Season liberally with salt. Remove from the heat and reserve. YIELD: 2 1/2 cups (610 g)

Belted Cow Bistro Veal Parmigiana Burger