Veal burger with grilled radicchio and Taleggio

Ingredients

For 1 serving

• Hamburger bun70 g
• Ground veal120 g
• Radicchio80 g
• Taleggio25 g
• Extra virgin olive oil1 teaspoon
• Balsamic vinegar1 teaspoon
• Rosemary1 g
• Saltto taste

Contains: gluten, lactose, sulphites,

In season: November – March

Method

1. Finely chop the rosemary needles and mix them with the minced veal and a pinch of salt; shape into a patty about 1.5 cm thick.
2. Wash the radicchio and cut it into wedges, leaving a little of the core so they hold together; brush them with the oil.
3. Heat a griddle pan well over medium-high heat and grill the radicchio for 2 minutes per side, until wilted and slightly charred at the edges; dress with the balsamic vinegar and set aside.
4. On the same griddle cook the patty for 3–4 minutes per side, until it has a dark crust; in the last minute lay the sliced taleggio on top and cover, until it melts.
5. Cut the burger bun and toast the cut sides for 1 minute, until golden; build with the radicchio and the patty.