July 17, 2015

These were delicious and loved by all and it was an easy no fuss way of serving them simply with napkins and paper plates. These are fantastic for a barbeque and can be eaten as a burger or on their own with a garden salad. Usually I let them sit in the fridge for at least 30 minutes before cooking so that all the flavours have a chance to come together.


Makes 8-9 veal patties

250g minced veal

250g minced pork

100g firm ricotta cheese, crumbled

1 onion, finely diced

2 cloves garlic, finely chopped

¼ cup parsley chopped

¾ cup parmesan cheese

9 sliced of prosciutto

9 lemon leaves, non sprayed and washed


3 tbsp Bertolli Originale Extra Virgin Olive Oil (extra)

Tuna Mayonnaise:

Makes 2 cups

1 egg

200ml Bertolli Light in taste olive Oil

1 x 95g tin tuna in brine, drained

1 tbsp lemon juice

2 anchovies, optional

Salt and pepper

For the burgers:

Sliced tomato

Sliced red onion




1. Combine all the ingredients for the patties except the prosciutto and the lemon leave and mix well.

2. Season the meat with salt and pepper and roll into patties to just smaller than the inside of your palm.

3. Wrap a piece of prosciutto around the outside and attach a lemon leaf to the prosciutto using a tooth pick.

4. Place the patties onto a tray lined with baking paper and into the fridge.

5. For the mayonnaise, place the egg into the base of a blender or food processor and blend while drizzling in the oil in a thin stream until the mayonnaise is thick. Blend in the tuna, lemon juice, anchovies and season with salt and pepper.

6. Heat the extra olive oil in a heavy based frypan and cook the patties until golden on both sides and cooked through. You may need to finish cooking them in a preheated oven of 180c for about 10- 15 minutes.

7. Toast the buns and top with some of the mayo, slices of tomato, onion and lettuce and then the pattie. Add another spoon of the mayonnaise and indulge.