4
Burgers of oven-baked minced veal with mozzarella and sage, wrapped in Parma ham
> 60 minutes
minced veal (ground veal)
*
frying
Edgar Buhrs culinair
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 (347°F) 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 (347°F) for approx. 20 min.
Divide the ratatouille between 4 warm plates, place the burgers on top and serve with warm foccacia bread.
Ingredients
- 400 g minced veal (ground 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
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