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The Italian
For veal burgers 1 lb (16 oz) ground veal 1 egg 2 tbsp breadcrumbs 2 tbsp steak spice Salt and freshly ground pepper 2 tbsp fresh Parmesan cheese, grated 2 tbsp shallots or fresh chives, finely chopped
For basil mayonnaise Serves 4
6 basil leaves 1 tbsp olive oil 2 tbsp mayonnaise 1 tsp lemon juice
for serving 4 slices eggplant 8 slices pancetta 1 ball fresh mozzarella cheese, sliced into rounds 4 slices tomato 4 burger buns
preparation Combine veal burger ingredients. Shape into 4 patties. In a small food processor, purĂŠe basil and olive oil. Add mayonnaise and lemon juice. On the barbecue, or in a grill pan with a ridged surface, cook patties for 5 to 6 minutes on each side. Brush eggplant slices with oil and cook for 30 seconds on each side. Quickly grill pancetta, about 30 seconds. Toast buns. Spread a bit of basil mayonnaise on bun bottoms and top with patties, pancetta, mozzarella, eggplant, tomato, and more mayonnaise.
Did you know? Italians consume around 350 million pounds of mozzarella every month!
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