Osso Buco Burgers
By on · In Budget Cooking, Burgers, Dinner, Herbs and Spices, Luncheon, Meals, Meats, Regional and Ethnic, ROTD, Sandwiches, Techniques, Vegetables
Osso Buco Burgers are flavor-rich special treats for the gourmand in your family. Perfect for entertaining your most important guests.
Osso Buco Burgers
Prep time
Cook time
Total time
Author: Epicurus.com Kitchens
Recipe type: Sandwiches
Cuisine: Italian
Serves: 10 burgers
Ingredients
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
Gremolata-Mayonnaise
- 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
Tomato-Salsa
- 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
Instructions
Osso Buco Burger
- 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.
- 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
- Half the Roma tomatoes, drizzle with olive oil and sprinkle with salt and pepper.
- Dry in the oven on a low temperature.
Gremolata-mayonnaise
- Finely chop the flat-leaf parsley and the garlic and mix with the mayonnaise.
- Add lemon zest, lemon juice and black pepper.
Tomato-salsa
- Dice the tomatoes, discarding the soft interior (the seeds).
- Chop the peeled and trimmed shallots.
- Mix tomatoes and shallots with the vinegar, salt, olives, olive oil and pepper.
Before serving
- Season the burgers with salt and pepper and cook the burger on both sides on high heat until crispy.
- Slice the burger buns open, spread butter on them and grill cut side down on a skillet.
- 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.
- Finish with gremolata-mayonnaise and garnish with fresh basil leaves.
