Osso Bucco Burger with Cabernet Ketchup and Pickled Watermelon Relish

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Veal Leg Whole
Salt and Pepper
Vidalia Onion
Colavita Extra Virgin Olive Oil
Heirloom Tomatoes
Sutter Home Cabernet Sauvignon
Watermelon rind (peeled) 
Raspberry Vinegar
Grey Poupon Dijon (whole grain)
Micro Oregano Greens (minced)
Mache baby greens
Soft Foccacia Roll



Make tomato concasse by lightly steaming Heirloom tomatoes, peeling and deseeding. Reserve tomato tops and bottoms. For Veal Burger: Peel and fine dice Vidalia onions. Save tops and bottoms.Sautee diced Vidalias in Colavita extra virgin olive oil. Remove from heat and chill. Trim veal leg using 80% meat and 20% fat for the burger meat. Roast bone and scraps with tomato and Vidalia tops and bottoms and reduce to a demi-glace. For Tomato Compote: Saute' diced tomato and fresh garlic and add Veal Demi-Glace. Cook until almost dry. Chill tomato compote. For Pickled Watermelon Relish: Dice peeled watermelon rind add raspberry vinegar and sugar and bring to a boil. Strain and chill. For Cabernet Ketchup: In a saute' pan, reduce a bottle of Sutter Home Cabernet to 1 cup. Add diced and peeled Heirloom tomatoes and cook to a syrupy consistency. Puree mixture and return to a low heat. Reduce to a Ketchup. Chill. For Oregano Dijon: Mince Micro Oregano and mix with whole grain Grey Poupon Mustard. Grind Veal and fat. Mix in minced fresh garlic, Sauteed Vidalias, and salt and pepper.Form into flat burgers. Grill Veal Burger to medium rare. Dress bun with Cabernet Ketchup and Oregano Dijon. Add Mache greens. Add Tomato Compote. Add Veal Burger. Top with Watermelon Relish and bun top.