Burgers of oven-baked minced veal with mozzarella and sage, wrapped in Parma ham

Ingredients

  • 400 g minced veal
  • 4 tbsp olive/sun-dried tomato tapenade
  • 1 clove of garlic
  • 4 rusks
  • 2 eggs
  • 1 buffalo mozzarella ball
  • 8 slices of Parma ham
  • 8 sprigs of sage
  • 2 tbsp olive oil

For the ratatouille:

  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 small onion
  • 20 small tomatoes
  • 1 sprig of thyme
  • 3 cloves of garlic
  • 3 tbsp olive oil
  • Salt and pepper

Nutrition values

4
> 60 minutes
minced veal
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Edgar Buhrs culinair
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Preparation

Mix all of the ratatouille ingredients with the olive oil and put them in an ovenproof dish. Bake in the oven at 175°C for approx. 40 min. Mix the mincemeat with the tapenade, pressed garlic, rusks, eggs, salt and pepper to make 4 burgers.

For each burger, overlap 2 slices of Parma ham on a chopping board. Put the burger on top, then two slices of mozzarella and the leaves of 2 sage sprigs. Wrap up the burger using the ham and put it in an ovenproof dish. Bake in the oven at 175°C for approx. 20 min.

Divide the ratatouille between 4 warm plates, place the burgers on top and serve with warm foccacia bread.

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