Sage-Scented Veal Burgers with Fontina & Squash Rings

Sage-Scented Veal Burgers with Fontina & Squash Rings
  • 4Servings


  • 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


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.

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.

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.

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.

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.