The Beef And Veal Burger

Michael takes the standard burger features of meat, cheese, and tomato, but ramps everything up with top quality ingredients. And some mushrooms for that earthy, umami taste.


For the burger

  • 1 ciabatta roll, split
  • 1/4 lb ground veal
  • 1/4 lb ground beef, 80/20 mix
  • 1 slice sharp cheddar
  • 1 slice havarti cheese
  • 1 handful trimmed frisee
  • Heirloom tomato, thinly sliced
  • Lemon and roasted garlic aioli
  • Olive oil

For the sauteed mushrooms

  • 1 cup assorted local mushrooms, sliced (If unavailable, use cremini mushrooms)
  • 2 Tbsp olive oil
  • 1 tsp fresh thyme, minced
  • 1/4 cup balsamic vinegar
  • Salt and pepper

For the lemon-garlic aioli

  • 1 Tbsp mayonnaise (If you make your own, even better!)
  • 2 cloves roasted garlic
  • 1/2 tsp lemon zest
  • Fresh cracked black pepper


To make sauteed mushrooms

  1. Heat a saute pan over high heat until hot. Add oil, mushrooms, and a few pinches of salt. Cook, stirring frequently, until mushrooms are softened and browned. Lower heat as necessary to prevent scorching.

  2. Add the balsamic vinegar and cook until the liquid is thick and syrupy.

  3. Take off heat, reserve until ready to use.

To make lemon-garlic aioli

  1. Take a bulb of raw garlic, cut the top off, drizzle with oil/salt. Then wrap in foil, roast a 375 degree oven for about 45 minutes.

  2. Mash 2 cloves (or more) of the garlic with a fork (Save the rest for spreading on toast!), and fold it into the mayo with the lemon zest and pepper. Use as desired.

To make the burger

  1. Place both meats in a mixing bowl and, using hands, mix well until fully incorporated. Shape into one 1/2 lb patty.

  2. Drizzle the patty with oil and season well with salt and fresh cracked black pepper. Place patty on grill and cook to desired doneness, about 4 minutes per side. Cooking times will vary significantly based on how thick the patty is and how hot your grill is. Use an instant-read thermometer if you are unsure. DO NOT EVER press down on the patties while they are cooking.

  3. During the final minute or two of cooking, place the cheeses on top of the patty and close the lid, allowing the cheeses to melt and absorb some of the smokiness. When done, set aside to rest.

  4. Meanwhile, drizzle the inside of both halves of the bun with olive oil, then place oiled-side down on grill and toast until slightly charred and crispy.

  5. Assemble the burger: bottom bun, aioli, patty with cheese, mushrooms, tomato, frisee, top bun.

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The Beef And Veal Burger