Vitello Tonnato Burger

Vitello Tonnato Burger requires approximately 1 hour and 5 minutes from start to finish. This recipe makes 4 servings with 1096 calories, 55g of protein, and 84g of fat each. For $5.1 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Many people made this recipe, and 112 would say it hit the spot. It is brought to you by Food Republic. It is a pricey recipe for fans of American food. It works well as a main course. Head to the store and pick up olive oil, lemon juice, capers, and a few other things to make it today. It is a good option if you're following a dairy free diet. With a spoonacular score of 92%, this dish is awesome. Similar recipes include Polpette di Vitello, Tonnato Style, Cold Veal Roast - Vitello Tonnato from Your Pressure Cooker|, and Piccato Di Vitello.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 20 minutes

 

Ingredients:

5 salted anchovy fillets, finely chopped

1 tablespoon salted capers, rinsed

2 ounces capers, rinsed and coarsely chopped

2 tablespoons capers, rinsed and dried

4 ciabatta rolls halved

2 egg yolks

a handful of flat-leaf parsley, finely chopped

1 1/2 pounds best-quality ground veal

tablespoon of lemon juice

2 tablespoons lemon juice

zest of 1 lemon

3/4 cup olive oil

3 tablespoons olive oil

drizzle of olive oil

sea salt and black pepper

1 shallot, finely diced

7 ounces canned sustainable tuna in olive oil, drained

1 bunch watercress, washed

1 tablespoon white wine vinegar

Equipment:

food processor

whisk

frying pan

paper towels

grill pan

grill

Cooking instruction summary:

For the burgers: Mix together the veal, shallots, capers, lemon zest, parsley and olive oil. Season with pepper and a little salt (not too much the capers are salty). Taste for seasoningif you dont want to try the mix raw, cook off a teaspoon or so and then taste. Divide the mixture into four and shape into balls. Refrigerate for up to 1 hour. Shape into burgers about 22 1/2 inches in diameter. To make the sauce Whisk together the egg yolks, lemon juice, and anchovies in a food processor until smooth. Then, with the motor running, add the oil in a thin, steady stream. Add half the tuna and the capers. Pulse, just enough to combine, then fold through the remaining tuna. (If making by hand, you may want to coarsely chop the tuna and capers to break them down a little). Finish by whisking in a little vinegar and lemon juice to taste. Chill until required the sauce will keep for up to three days in the refrigerator. For the crispy capers Heat the oil in a small pan. Once hot, carefully add the capers and cook over medium heat until crisp (12 minutes). Remove from the pan and drain on paper towels. To cook the burgers Preheat a grill pan or outdoor grill. Drizzle burgers with olive oil and cook for 23 minutes on either side, depending on your taste preference. Drizzle the ciabatta rolls with olive oil and lightly toast, then spread with tonnato sauce, layer with some watercress, and top with a burger. Garnish with crispy capers, if using. Serve with extra sauce on the side. Try out these burger recipes on Food Republic: Burgers With Caramelized Onions, Jalapeo Relish And Red Pepper Mayonnaise Recipe Bacon Blue Cheese Burger Saigon Burgers With Ginger Glaze And Thai Basil Mayo Recipe

 

Step by step:

For the burgers

1. Mix together the veal, shallots, capers, lemon zest, parsley and olive oil. Season with pepper and a little salt (not too much the capers are salty). Taste for seasoningif you dont want to try the mix raw, cook off a teaspoon or so and then taste. Divide the mixture into four and shape into balls. Refrigerate for up to 1 hour. Shape into burgers about 22 1/2 inches in diameter. To make the sauce

2. Whisk together the egg yolks, lemon juice, and anchovies in a food processor until smooth. Then, with the motor running, add the oil in a thin, steady stream.

3. Add half the tuna and the capers. Pulse, just enough to combine, then fold through the remaining tuna. (If making by hand, you may want to coarsely chop the tuna and capers to break them down a little). Finish by whisking in a little vinegar and lemon juice to taste. Chill until required the sauce will keep for up to three days in the refrigerator. For the crispy capers

4. Heat the oil in a small pan. Once hot, carefully add the capers and cook over medium heat until crisp (12 minutes).

5. Remove from the pan and drain on paper towels. To cook the burgers Preheat a grill pan or outdoor grill.

6. Drizzle burgers with olive oil and cook for 23 minutes on either side, depending on your taste preference.

7. Drizzle the ciabatta rolls with olive oil and lightly toast, then spread with tonnato sauce, layer with some watercress, and top with a burger.

8. Garnish with crispy capers, if using.

9. Serve with extra sauce on the side. Try out these burger recipes on Food Republic: Burgers With Caramelized Onions, Jalapeo Relish And Red Pepper Mayonnaise Recipe Bacon Blue Cheese Burger Saigon Burgers With Ginger Glaze And Thai Basil Mayo Recipe


Nutrition Information:

Quickview
1095k Calories
55g Protein
83g Total Fat
29g Carbs
39% Health Score
Limit These
Calories
1095k
55%

Fat
83g
129%

  Saturated Fat
15g
98%

Carbohydrates
29g
10%

  Sugar
0.99g
1%

Cholesterol
249mg
83%

Sodium
1357mg
59%

Get Enough Of These
Protein
55g
111%

Vitamin B3
19mg
99%

Vitamin K
98µg
93%

Selenium
58µg
84%

Vitamin E
10mg
72%

Vitamin B12
3µg
60%

Phosphorus
554mg
55%

Vitamin B6
0.83mg
42%

Zinc
6mg
40%

Vitamin B2
0.62mg
36%

Vitamin B5
2mg
28%

Vitamin D
3µg
25%

Potassium
738mg
21%

Iron
3mg
19%

Magnesium
69mg
17%

Copper
0.33mg
16%

Vitamin C
11mg
14%

Vitamin B1
0.19mg
13%

Folate
49µg
12%

Vitamin A
483IU
10%

Calcium
73mg
7%

Fiber
1g
7%

Manganese
0.12mg
6%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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