Veal burger with roasted peppers, lime mayonnaise, provolone cheese, fresh basil |

Preparation time: 40 min

Preheat your Oven at 400 °F

• Prep

  Thin out the basil and chop coarsely.

  Peel and finely chop the shallots and green onions (whistle).

  Peel the onion and cut into thick slices (0.5 cm minimum).

  Drain the peppers, then cut into thick strips.

  Cut the tomatoes into 12 slices, then separate the Boston leaves into 12 pieces.

  Finely chop the allspice.

  Slice Provolone cheese, if necessary.

  Remove the lime zest and mix with the mayonnaise sauce.

   

• Burgers

  In a bowl, mix the ingredients for the meatballs and season with salt and pepper.

  Dumplings

  Use an ice-cream scoop to shape the meatballs. Place the veal meatballs on a baking sheet lined with baking paper.

  In a hot frying pan with vegetable oil, sear each dumpling on both sides, then return to the baking sheet.

  When ready to assemble, place the meatballs in the oven for 6 to 8 minutes, add the piece of cheese to each meatball and place in the oven for a further minute.

  Toppings

  In a bowl, mix the bell pepper strips, a good drizzle of olive oil, salt and pepper. Spread the vegetables on an ovenproof tray and bake for five minutes.

  Buns

  Cut the mini (or large) burger buns and place on a baking sheet with a dab of butter on each side. Toast for 2-3 minutes. Be careful not to over-dry them.

   

• Plating

  On the bottom part of the bun, add a little spoon of mayonnaise, then a leaf of lettuce and a slice of tomato.

  Add the meatball with melted cheese on top. Cover with some roasted peppers and onions. Close the burger with the other half and pick threw the burger with a skewer.