Vitello Tonnato Burger

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.


2 pounds ground veal
2 eggs
1/2 cup black olives (preferably oil-cured), pitted and finely chopped
1 packed cup freshly grated Parmesan
3 tablespoons olive oil
1 tablespoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Tuna sauce:
1 packed cup canned white tuna in vegetable oil, drained
2 tablespoons capers, drained and rinsed
4 anchovy fillets, rinsed
1/2 cup sour cream
1/2 teaspoon paprika
1/4 teaspoon salt
Grilled vegetables:
2 medium red peppers, seeded and sliced
1 large onion, peeled and sliced
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
6 slices of bacon
vegetable oil, for brushing on the grill rack
6 (3\” by 4\”) pieces Italian bread
6 teaspoons plum preserve (or any other berry preserve if not available)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties:
– Combine the ground veal, eggs, black olives, Parmesan, olive oil, thyme, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well.
– Shape into 6 patties to fit the bun size.
– Loosely cover with plastic wrap, and set aside.
To make the tuna sauce:
– Finely chop the tuna, capers and anchovy fillets with a knife.
– Put the tuna, capers, and anchovy fillets in a medium-sized bowl, then mix with the sour cream, paprika and salt.
– Cover with plastic wrap, and set aside.
To make the grilled vegetables:
– Put the sliced red peppers and onion in a medium-sized bowl and toss with the olive oil and salt.
– Put the vegetables in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes.
– Transfer the vegetables to a sheet of foil, and wrap to keep warm.
To make the burgers:
– Grill the bacon on each side until brown and crisp, then transfer to paper towels to drain.
– Brush the grill rack with vegetable oil.
– Place the patties on the rack, cover, and cook, turning just once, until done to preference (3 to 5 minutes on each side for medium). Remove from the heat and let rest while assembling the burgers.
– Cut each piece of bread lengthwise, and remove some of the soft part inside.
– Cut the bacon slices to fit the length of the breads.
– Spread each bread top with the tuna sauce, then place the grilled vegetables and bacon on top.
– Spread each bread bottom with the plum preserve, and place a patty on top.
– Close the burgers, and serve.