Piccatafied Veal Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

We love Veal Piccata and this recipes brings both burgers and the piccata sauce together beautifully.
You don’t have to wait for company to enjoy these tasty burgers and the simple sauce.


Burger part:
1 1/2 pounds ground veal
4 slices ground panchetta
1/4 cup finely chopped shallots
1/2 teaspoon each kosher salt and freshly ground black pepper

Sauce part:
1 cup chicken broth
1/4 cup Sutter Chardonnay
juice of 2 fresh lemons
2 cloves garlic
1/4 cup fresh Italian parsley, chopped
1 tablespoons capers, chopped
4 tablespoons butter
1/4 cup toasted pine nuts

6 slices Havarti, each about 1 ounce

12 slices Italian 5 Grain Seeded Sandwich Bread.We like any rustic loaf of bread here, if this is not available any multigrain rustic loaf will do.

6 tablespoons softened butter
2 cups baby arugula
6 slices heirloom tomatoes


Make the burgers by combining all the burger ingredients
Form into 6 patties.
Pre heat grill to med high.
In a heat proof sauce skillet toast the pine nuts
Make the sauce by combining in a flame proof saucier the broth, wine, lemon juice and garlic, bring to a boil and let sauce reduce down to about 1/3 cup.
Remove from heat and stir in the parsley, capers, and pine nuts.
Keep warm.
Grill the veal burgers for 4 minutes on each side.
The last few minutes of cooking place 1 slice of cheese on each burger and close grill to melt.
Spread 1 tablespoon softened butter on each slice of bread.
Put one burger on 4 of the slices, and top with 2 tablespoons sauce, 1 slice tomato, and 1/4 cup arugula