Lemon-Herb Veal Tonnato Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 1/2 pounds ground veal
1 tablespoon grated lemon peel
1 tablespoon chopped fresh thyme
1 garlic clove, minced
1 tablespoon white balsamic vinegar
1 teaspoon salt
a 6-ounce can solid light tuna in olive oil, not drained (preferably Genova brand premium yellowfin tuna, but any tuna will do in a pinch)
3 anchovies, coarsely chopped
1 tablespoon fresh lemon juice
3/4 cup mayonnaise
2 tablespoons capers
vegetable oil for brushing the grill rack
6 hamburger buns, split
6 kale leaves, trimmed so they are just slightly larger than the buns



Preheat gas grill to medium-high.

To make the patties, combine veal, lemon peel, thyme, garlic, vinegar and salt in a large bowl. Form into six patties.

To make the sauce, combine the tuna, anchovies, lemon juice and mayonnaise in a food processor, pulsing until smooth. Transfer the mixture to a bowl and stir in capers. Cover bowl and keep chilled until ready to use.

When grill is ready, brush the grill rack with vegetable oil. Place patties on grill rack, cover and cook for 5 to 6 minutes. Turn the patties and cook covered for an additional 5 to 6 minutes. During the last few minutes of cooking, place the buns, cut side down, on outer edges of grill rack to toast lightly.

Place one kale leaf on bottom of each toasted bun bottom. Top with grilled burger and then tonnato sauce. Top with bun tops and serve.

Makes 6 burgers