Veal and Parmesan burgers with anchovy mayonnaise
Serves: 4
Prep time: 30 minsTotal time: 
Please note: this recipe contains raw/partially cooked eggs. / Recipe photograph by Dan Jones.
Veal and Parmesan burgers with anchovy mayonnaise
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
959Kcal
Fat
64gr
Saturates
19gr
Carbs
41gr
Sugars
3gr
Fibre
3gr
Protein
55gr
Salt
2.6gr
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Ingredients
- vegetable oil, for brushing
- 4 halved burger buns
- thin slices of cucumber, cherry tomatoes and a large handful of watercress leaves, to serve
For the burgers
- 1 x 500g pack Taste the Difference Freedom Food veal mince
- 125g Parmesan, grated
- 2 garlic cloves, crushed
- leaves from 6 thyme sprigs, chopped
- 4 tbsp chopped flat-leaf parsley leaves
- zest of 1 lemon, plus 1 tsp juice
- 1 tbsp Worcestershire sauce
For the mayonnaise
- 1 medium egg yolk
- 1 tsp Dijon mustard
- 8-10 anchovy fillets in olive oil, drained
- 1 tsp red wine vinegar
- 1 small garlic clove, crushed
- ¼ medium red chilli, deseeded
- 150ml olive oil (not extra-virgin)
Step by step
Get ahead
Make the mayonnaise up to a day ahead; chill. The burgers can be made a few hours ahead; cover and chill. If chilling for longer than 30 minutes, remove from the fridge 20 minutes before cooking.
- Put the veal and cheese in a bowl with ½ teaspoon salt and a few grinds of pepper. Add the rest of the burger ingredients and combine with your hands. Divide into 4 balls; flatten slightly. Cover and chill for at least 30 minutes.
- Next, put all the mayonnaise ingredients except the olive oil in a food processor; blitz until smooth. With the motor still running, add the oil a drop at a time until the mixture starts to thicken, then in a steady stream. Scoop into a bowl; chill.
- Heat a griddle pan; brush lightly with oil. Cook the burgers in batches for 5 minutes. You want them juicy, but medium rather than medium-rare. Transfer to a warm plate. Toast the buns for 2-3 minutes.
- Spread mayonnaise on half of each bun, add cucumber, tomatoes and a burger. Add a blob more mayo, more cucumber and some watercress. Sandwich with the remaining toasted bun halves and serve.
