Hamburger di Vitella con Uovo Fritto Servito in Pane Brioche (Veal Burger with Fried Egg Served in Brioche Bun)

Hamburger di Vitella con Uovo Fritto Servito in Pane Brioche (Veal Burger with Fried Egg Served in Brioche Bun)

Hamburger di Vitella con Uovo Fritto Servito in Pane Brioche (Veal Burger with Fried Egg Served in Brioche Bun)

History:

The Hamburger di Vitella con Uovo Fritto is a gourmet twist on the classic hamburger, where the veal patty is paired with a fried egg and served in a sweet, soft brioche bun. In Italy, veal is often chosen for its delicate, tender texture and mild flavor, which makes it an excellent choice for burgers. The addition of the fried egg brings a rich, creamy element that complements the veal’s softness. The brioche bun, known for its slightly sweet flavor and soft, buttery texture, is the perfect vessel to hold all of the ingredients together.

This dish is perfect for a hearty lunch or dinner, providing a balance of flavors and textures with the savory veal, rich egg, and sweet, pillowy bun. The Fried Egg Veal Burger is an indulgent, satisfying dish that can be enjoyed with a side of crispy fries or a fresh salad.

Detailed Recipe (Step-by-Step)

Ingredients:

• 500g veal mince (ground veal)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, chopped

• 1 egg (for the burger patty)

• Salt and freshly cracked black pepper, to taste

• 2 tbsp olive oil (for cooking the burger patties)

• 2 large eggs (for frying)

• 2 brioche buns

• 1 tbsp butter (for toasting the buns)

• 2 slices of cheese (optional, e.g., cheddar, fontina, or mozzarella)

• Lettuce leaves (optional)

• Tomato slices (optional)

• Ketchup or mustard (optional, for serving)

Instructions:

1. Prepare the Veal Patties:In a bowl, combine the veal mince, chopped onion, minced garlic, fresh parsley, egg, salt, and pepper. Mix everything together until just combined, being careful not to overwork the mixture. Divide the mixture into two portions and shape them into round patties, slightly larger than the size of your brioche buns to account for shrinkage during cooking.

2. Cook the Veal Patties:Heat the olive oil in a large skillet or grill pan over medium-high heat. Once the oil is hot, add the veal patties and cook for 4-5 minutes on each side, or until they are fully cooked through and golden brown on the outside. If you're adding cheese, place a slice of cheese on each patty during the last minute of cooking and cover the pan to allow the cheese to melt.

3. Fry the Eggs:In a separate frying pan, heat a small amount of olive oil or butter over medium heat. Crack the eggs into the pan and fry until the whites are crispy and golden, but the yolks remain runny. Season with a pinch of salt and pepper. For a firmer yolk, cook for an additional 1-2 minutes.

4. Toast the Brioche Buns:While the eggs are frying, slice the brioche buns in half and toast them lightly in a pan with butter until golden brown. This step will help prevent the buns from getting soggy once the burger is assembled.

5. Assemble the Burger:Place the cooked veal patty on the bottom half of each toasted brioche bun. Add a layer of lettuce and tomato, if using, and then carefully place a fried egg on top of each patty. Top with the other half of the brioche bun.

6. Serve:Serve immediately, with optional sides like crispy fries or a fresh green salad. Enjoy the indulgent combination of tender veal, creamy egg, and sweet brioche!

Wine Pairing

1. Barbera d'Alba

Barbera d'Alba, with its vibrant acidity and fruit-forward profile, is a great pairing for the veal burger. The wine's fresh red berry flavors complement the mild flavor of the veal, while its acidity helps balance the richness of the fried egg and the sweet brioche bun.

Top Producers:

• Giacomo Conterno: Known for producing powerful, elegant Barbera wines.

• Pio Cesare: A producer with a refined Barbera that offers both structure and fruit.

• Elvio Cogno: Known for their complex and age-worthy Barbera wines.

2. Dolcetto d'Alba

Dolcetto d'Alba is a soft, fruity red with smooth tannins, which makes it an excellent match for the veal burger. Its berry-driven profile enhances the flavors of the patty and egg, while its smoothness complements the richness of the dish.

Top Producers:

• Marchesi di Barolo: Known for producing balanced, elegant Dolcetto wines.

• Poderi Colla: Renowned for their fruit-forward and structured Dolcetto wines.

• Giacomo Conterno: A prestigious producer of Dolcetto with a refined, subtle profile.

3. Verdicchio dei Castelli di Jesi

For a white wine pairing, Verdicchio is a great option. Its bright acidity and citrus notes cut through the richness of the veal and egg while complementing the subtle flavors of the brioche bun.

Top Producers:

• Umani Ronchi: A leading producer of fresh and mineral-driven Verdicchio.

• Pievalta: Known for their biodynamic, expressive Verdicchio wines.

• Fazi Battaglia: A historic producer known for producing crisp and elegant Verdicchio.

Chef Tip:

For an extra indulgent burger, try adding a slice of crispy pancetta or bacon on top of the veal patty before adding the fried egg. The smoky crunch of the pancetta pairs beautifully with the richness of the egg and the veal patty. You can also experiment with different cheeses like fontina or mozzarella for a creamy melt on the patty.

By Master Chef Gianluca Deiana Abis.