Recipe

Vitello Foccacia

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by Annelle

Photo 2 of 2
by Annelle

This recipe was entered in the contest for Your Best Beef Burgers
Chef
Annelle's Notes: In 2002 my sister and I went to Napa Valley with a banjo on our knee--and this recipe. We've had more fun than two sisters deserve, and some of it has been thanks to this burger. The recipe...
In 2002 my sister and I went to Napa Valley with a banjo on our knee--and this recipe. We've had more fun than two sisters deserve, and some of it has been thanks to this burger. The recipe evolved from the filling I use for beef cannelloni. I always thought it was so delicious and was trying to find something else to do with the flavorful combination. The burger worked perfectly.

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3/4 cups extra virgin olive oil, plus 2 T for sauteing onions and garlic Ask a question about this ingredient

3 tablespoons mixed dried Italian herbs Ask a question about this ingredient

1 teaspoon freshly ground black pepper Ask a question about this ingredient

24 medium to large fresh basil leaves Ask a question about this ingredient

1/4 cup fresh Italian flat leaf parsley, chopped Ask a question about this ingredient

12 pieces Italian flat bread, cut to size of hamburger buns, and sliced open Ask a question about this ingredient

Whisk together the oil, vinegar and mustard. Add herbs and pepper and mix. Pour over tomatoes, basil and mozzarella and set aside.
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Prepare charcoal grill for medium heat. Saute onion and garlic in olive oil in small iron skillet on heated grill. Add wine, and reduce for a couple of minutes. Set aside.
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Process salami, proscuitto, Parmesan and parsley in food processor just until coarsely ground.
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Add onion mixture and salami mixture to ground veal. Add eggs and mix gently with hands to combine. Form into 12 patties, handling as little as possible.
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Cook on medium grill (which has been brushed with olive oil) for 3 minutes on each side, turning only once (or cook to your desired doneness). Remove from heat, place a slice of mozzarella on each patty, tent with foil and let rest while grilling bread. Butter cut sides of bread and grill, buttered side down until toasted.
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Remove tomatoes and basil from dressing. Place a slice of tomato and 2 basil leaves on top of cheese. Cover with top piece of flat bread…buon appettito!
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