Osso Buco Burgers are flavor-rich special treats for the gourmand in your family. Perfect for entertaining your most important guests.

Osso Buco Burger

Osso Buco Burgers
Prep time
Cook time
Total time
Recipe type: Sandwiches
Cuisine: Italian
Serves: 10 burgers
Osso Buco Burgers
  • 1 large carrots
  • 1 large onion
  • 2 celery sticks
  • 3 Tablespoons olive oil
  • 2 garlic bulbs
  • 4 1/3 pounds veal shank
  • 2/3 gallon chicken stock
  • 7/8 Cup white wine
  • salt and pepper
Oven-dried Tomatoes
  • 5 Roma tomatoes
  • salt
  • 2 Tablespoons olive oil
  • 1/3 ounce flat-leaf parsley
  • 1 garlic bulb
  • 1 Cup mayonnaise, plus 1 teaspoon
  • black pepper
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lemon zest
  • 2 beefsteak or Heirloom tomatoes
  • 1 shallot
  • 1 teaspoon salt
  • 1 ounce black olives (Kalamata, Ligurian, Cerignola)
  • 2 Tablespoons olive oil
  • black pepper
  • 2 Tablespoons red wine vinegar
Before serving
  • 10 hamburger buns
  • 10 leaves of Romaine lettuce
  • 1/2 ounce basil leaves
Osso Buco Burger
  1. Chop the carrot, the onion, the celery and the garlic. Fry in olive oil on low heat and add the meat. Deglaze with the wine and add the chicken stock. Braise the meat on a low temperature until very tender - about 2 1/2 to 3 hours.
  2. Pull the meat and press it into ring molds while still warm. Leave to cool - this way the gelatine in the meat will solidify and the burger will keep its shape.
Oven-dried tomatoes
  1. Half the Roma tomatoes, drizzle with olive oil and sprinkle with salt and pepper.
  2. Dry in the oven on a low temperature.
  1. Finely chop the flat-leaf parsley and the garlic and mix with the mayonnaise.
  2. Add lemon zest, lemon juice and black pepper.
  1. Dice the tomatoes, discarding the soft interior (the seeds).
  2. Chop the peeled and trimmed shallots.
  3. Mix tomatoes and shallots with the vinegar, salt, olives, olive oil and pepper.
Before serving
  1. Season the burgers with salt and pepper and cook the burger on both sides on high heat until crispy.
  2. Slice the burger buns open, spread butter on them and grill cut side down on a skillet.
  3. Build the burgers: put the burgers on a leaf of Romaine lettuce. Put a tablespoon of salsa and an oven-dried tomato on each burger.
  4. Finish with gremolata-mayonnaise and garnish with fresh basil leaves.


Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.