Veal burger with truffle mayonnaise, caramelised apple and vegetables

0 - 30 minutes
minced veal (ground veal)
veal grilling


  1. Shape the minced veal into 4 similar size balls and flatten down to about 2 cm. Clean and peel the carrot and make into thin strips using the julienne peeler. Wash and dry the apples, remove the core, cut the flesh into thin slices.
  2. Pre-heat the barbecue for direct cooking. Grill the minced veal patties on both sides for about 4 minutes each, then season with salt and pepper. Meanwhile, cut the burger buns open and toast lightly with the cut surface facing down on the edge of the barbecue. Place a grill pan on the barbecue and use it to heat the sunflower oil. Add the sliced apple, season with sugar, salt and pepper and caramelise on both sides for 2 minutes over a high heat. Mix truffle oil into the mayonnaise.
  3. Brush the open buns with truffle mayonnaise. Arrange a lettuce leaf on each of the lower halves, pile the carrot julienne on top. Arrange the minced veal patties and apple wedges on top. Place the other half bun on top, and serve the burgers immediately.


  • 500 g minced veal (ground veal)
  • 1 carrot
  • 2 cooking apples
  • 1 tbsp sunflower oil
  • 1 tbsp brown sugar
  • 2 tbsp cooking oil
  • 4 burger buns
  • 120 g mayonnaise
  • 2 tbsp truffle oil
  • 4 lettuce leaves
  • Salt & pepper to taste

Nutrition values


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