Veal and ham pickle burgers

Veal and ham pickle burgers


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About this recipe: These burgers have a wonderful moistness from breadcrumbs and an egg yolk, but the real surprise flavour is in the chutney sandwiched inside and bacon wrapped outside the burgers. Try them in wholemeal baps with extra pickles and crisp cos lettuce leaves.

Jan Cutler

Serves: 4 

  • 400g minced veal
  • 80g finely chopped cooked ham
  • 2 tbsp fresh brown breadcrumbs
  • 1 egg yolk
  • 4 tbsp fruity pickle or chutney
  • 4 rashers of rindless streaky bacon
  • oil

Prep:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Combine 400g minced veal, 80g finely chopped cooked ham, 2 tbsp fresh brown breadcrumbs, 1 egg yolk and seasoning. Divide into eight and shape each into a round.
  2. Top four of the rounds with 1 tbsp of your favourite fruity pickle or chutney. Set the remaining rounds on top and press together to seal in the chutney, shaping into burgers.
  3. Stretch out 4 rashers of rindless streaky bacon, thinly on a board with the back of a knife, then wrap one around each burger. Brush with oil and pan-fry or grill on high with the bacon join underneath for 10-12 minutes or until golden, turning once.

…speed it up

For a quicker version, combine all the burger ingredients, except the bacon, together in a bowl and mix well, then shape into four burgers. You will need to use a finely chopped chutney for this version. Wrap in bacon as before, if you like, and cook as above.

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