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Author Notes: In 2002 my sister and I went to Napa Valley with a banjo on our knee--and this recipe. We've had more fun than two sisters deserve, and some of it has been thanks to this burger. The recipe evolved from the filling I use for beef cannelloni. I always thought it was so delicious and was trying to find something else to do with the flavorful combination. The burger worked perfectly. - Annelle
- 3/4 cups extra virgin olive oil, plus 2 T for sauteing onions and garlic
- 1/4 cup balsamic vinegar
- 2 tablespoons dijon mustard
- 3 tablespoons mixed dried Italian herbs
- 1 teaspoon freshly ground black pepper
- 12 slices fresh mozzarella
- 12 slices fresh tomato
- 24 medium to large fresh basil leaves
- 1 medium sized sweet onion, diced
- 3 garlic cloves, chopped
- 1/4 cup dry white wine
- 1/4 pound hard salami, diced
- 1/4 pound prosciutto, diced
- 1/4 cup fresh Italian flat leaf parsley, chopped
- 1 cup shredded fresh Parmesan
- 3 pounds ground veal
- 2 eggs, beaten
- 12 pieces Italian flat bread, cut to size of hamburger buns, and sliced open
- 1/2 stick butter, melted
- Whisk together the oil, vinegar and mustard. Add herbs and pepper and mix. Pour over tomatoes, basil and mozzarella and set aside.
- Prepare charcoal grill for medium heat. Saute onion and garlic in olive oil in small iron skillet on heated grill. Add wine, and reduce for a couple of minutes. Set aside.
- Process salami, proscuitto, Parmesan and parsley in food processor just until coarsely ground.
- Add onion mixture and salami mixture to ground veal. Add eggs and mix gently with hands to combine. Form into 12 patties, handling as little as possible.
- Cook on medium grill (which has been brushed with olive oil) for 3 minutes on each side, turning only once (or cook to your desired doneness). Remove from heat, place a slice of mozzarella on each patty, tent with foil and let rest while grilling bread. Butter cut sides of bread and grill, buttered side down until toasted.
- Remove tomatoes and basil from dressing. Place a slice of tomato and 2 basil leaves on top of cheese. Cover with top piece of flat bread…buon appettito!
- This recipe was entered in the contest for Your Best Beef Burgers