Italian mini burgers

30 - 60 minutes
mini veal burgers


Take the burgers out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Cut circles out of the sandwiches with a cup.

Preheat a small non-stick frying pan over medium heat. Toast the bread rounds alternately for about 30 seconds. Then add a little bit of oil and fry the burgers alternately until brown and cooked through, about 5 minutes. Spread the bread rounds with pesto, divide the arugula, arrange the burgers on top and garnish with the mozzarella and pomodori secchi.


  • 4 pieces of mini veal burgers
  • 2 robust farmers sandwiches
  • 2 tbsp pesto
  • 2 tbsp mozzarella pieces
  • 4 small pomodori secchi
  • 10 grams arugula

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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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