Ingredients

Burgers

• 600g rose veal mince
• 2 garlic cloves, peeled and finely crushed
• 2 tsp small capers
• 4 anchovy fillets in oil, finely chopped (optional)
• zest of half lemon
• 200g dolcelatte or similar blue cheese
• 4 sage leaves
• 4 prosciutto slices
• maldon salt and freshly ground black pepper

To Assemble

• 4 burger buns or 4 squares of focaccia
• 2 medium/large tomatoes sliced
• 4 handfuls of rocket
• parmesan shavings
• truffle oil (optional)

Method

Burgers

1. Place the veal mince in a bowl with the garlic, capers, anchovies and lemon zest. Season with a little salt and pepper and mix together with a wooden spoon or clean hands until combined. Form four round burgers with the mince, make a hole in the sides of the burgers and fill with the cheese, and seal with the mince. Lay a sage leaf on the top of each burger and wrap in prosciutto. Place the burgers on lightly oiled plate, cover with cling film and refrigerate for 30 minutes before cooking.
2. Heat some olive oil in a large frying pan over a moderate-high heat. Add the burgers to the pan and cook for 5 minutes on each side so cooked through. Remove from the heat and assemble.

To Assemble

1. Slice the burgers or focaccia in half and butter or drizzle with a little olive oil. Place the rocket on the bottom slice, scatter over a few parmesan shavings, drizzle over a little truffle oil, follow with tomato slices and then the cooked burgers. Top with the other half of burger or focaccia and serve on their own or with chips.