Italian Veal PLT Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


2 pounds ground veal
2 cups panko bread crumbs
1 egg
2 teaspoons sea salt
2 teaspoons fresh ground pepper
4 plum tomatoes, sliced in half lengthwise
½ cup extra virgin olive oil
1 teaspoon sea salt
1 teaspoon fresh ground pepper
6 paper thin slices proscuitto
12- ½” thick slices Sourdough sandwich bread
½ cup extra virgin olive oil
6 Boston lettuce leaves
½ cup good quality mayonnaise Vegetable oil for grill grate



Heat coals to medium-high heat. Brush grate with vegetable oil to prevent sticking. In a medium bowl gently mix together ground veal, panko bread crumbs, egg, sea salt and fresh ground pepper. Form into 6 equal size patties. Grill over direct heat 6-8 minutes per side or until internal temperature reaches 155 degrees. While burgers are grilling brush cut sides of tomatoes with olive oil. Place cut side down on grill, let grill 6-8 minutes, turn over half way through grill time. When done place in a small bowl and mash slightly. Toss tomatoes with 3 tablespoons olive oil, season with 1 teaspoon salt and 1 teaspoon fresh ground pepper Place slices of proscuitto on grill surface that has been brushed with oil to prevent sticking. Let grill 3 minutes per side so the proscuitto begins to crisp. Remove from grill and set aside until ready to assemble. Brush each side of the Sourdough bread with olive oil; grill for 30 minutes each side before assembling. To assemble: place burger on one side of bread, top with proscuitto crisp, Boston lettuce, and roasted tomato. Spread remaining slice of sourdough bread with 1 tablespoon mayonnaise and place on top of burger. Slice in half and serve.