Sage-Scented Veal Burgers with Fontina & Squash Rings

November 2011
Sage-Scented Veal Burgers with Fontina & Squash Rings

by 1 people

add your rating

Add a comment

Veal chops with sage are a fave. If you like them, too, try this rich, buttery,earthy-flavored burger versiontopped with squash rings!

Makes: 4 servings

  • 1/2 small butternut squash or 1 acorn squashpeeled, seeded and thinly sliced into 1/4-inch-thick rings
  • EVOO, for coating
  • Freshly grated nutmeg, for sprinkling
  • Salt and pepper
  • 4 tablespoons butter
  • 12 sage leaves
  • 1 pound ground veal
  • 1/2 pound ground beef (80% lean)
  • 1 large clove garlic, peeled and grated or pasted
  • A handful grated parmigiano-reggiano cheese
  • 3/4 pound val daosta or other fontina cheese, or taleggio cheese
  • Honey, for drizzling
  • 4 sesame brioche rolls, split
  1. Preheat the oven to 425 degrees . Lightly coat the squash slices with EVOO; season with nutmeg, salt and pepper. Roast until tender and browned at the edges, 18 to 22 minutes.
  2. Melt the butter over medium heat until it foams. Increase the heat a touch and add the sage leaves. Cook until crisp, then transfer them with a slotted spoon to paper towels to drain, reserving the brown butter. Chop the sage leaves.
  3. Combine the ground veal and ground beef with the sage and garlic; season with salt and pepper. Mix in the parmigiano-reggiano and form patties.
  4. Heat a griddle or cast-iron skillet over medium-high heat. Add the burgers and cook, basting with the reserved brown butter, for 3 to 4 minutes. Flip, top the burgers with the fontina (or taleggio) to melt and cook for another 3 to 4 minutes.
  5. Drizzle the cooked squash with honey. Lightly toast the buns in a warm oven. Place the cheeseburgers on the roll bottoms, top with the squash rings and set the roll tops in place.