BBQ - Veal burger with cheddar cheese, lettuce, tomato, pickle and onion

0 - 30 minutes
veal trimming (ground veal/ minced veal)


Mince the veal and season with pepper, salt and some fine chopped rosemary if desired. Make 4 balls and form 4 burgers. Grill in the Kamado BBQ, on 200°C (392°F) for 5 minutes per side till just done. Put the cheese on top for the last 2 minutes so it melts.

Also grill the tomato (3 min) and the onion rings (5 min) in the Kamado BBQ. Cut the bread and heat in the Kamado BBQ or the oven for a few minutes.

Assemble the burgers and serve with sauces on the side.


  • 500 gr veal trimming (ground veal/ minced veal)
  • 4 ciabatta buns
  • lettuce to choice (iceberg/butter lettuce/ rocket salad)
  • 1 onion in rings
  • pickles sweet/sour sliced
  • 4 slices coeur de boeuf tomato
  • rosemary to taste
  • mayonnaise and ketchup on the side
  • 4 slices Cheddar cheese
  • pepper and salt to taste

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Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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