Rose veal mini burgers
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Serves:     people
Notes from Anna

Succulent, smokey bites for the barbecue and a fantastic source of lean protein, iron and beneficial antioxidants from the herb mix. Pair them with a simple tomato and rocket salad for a deliciously balanced meal.
If you don’t want to barbecue, cook them under a hot grill for about 6-8 minutes each side.



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  1. Tear the bread into small pieces. Put into a bowl, pour over the milk and let it soak until all the milk has been absorbed.
  2. Dice the pancetta slices. Rinse the basil leaves and tear into small pieces. Rinse the thyme sprigs, strip the leaves and finely chop. Zest the lemon.
  3. Put the rose veal into a bowl. Add the herbs, the diced pancetta, parmesan, dried oregano, lemon zest, a little salt and a generous grinding of black pepper. Squeeze the bread and add it to the rest of the ingredients.
  4. Combine everything together (your hands are best for this job) and divide the mixture into small balls, the size of a golf balls. Flatten each ball to make a small burger.
  5. Brush each burger with olive oil and barbecue for 15 minutes, turning the burgers a couple of times. Serve hot.

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