As most of our readers by now know my husband does the bulk of the cooking. He loves to cook and I love to eat what he makes. Who wouldn’t? When we cook together, I tend to be the sous chef, spice collector, trash emptier, dog wrangler or the person at the counter saying: “You said it’d be done in 15 minutes, 30 minutes ago.” Ungrateful of me, I know. There have been times I’ve been chopping vegetables at our cutting board talking to my husband and viola the chef’s knife has gravitated to his palm and I’m standing empty-handed at the sink thinking: “Wait, wasn’t I just doing that?” It’s one of his trademark moves. When I have the opportunity to cook for him, I tend to go overboard. Truffle oil in the mac and cheese? OK. A starter and chilled soup? Sure. Veal in hamburgers? Yes, please. I made these on a recent Saturday, shortly after our first tomatoes came in. For the record, he packed the patties. I never have gotten the hang of that.
- 1/2 pound ground veal
- 1/2 pound ground beef (fattier is OK, because the veal is lean)
- 1 tbsp fresh oregano, chopped
- 1 tbsp bread crumbs
- 1 tbsp balsamic vinegar
- 1 tbsp sun-dried tomato paste
Mix meats and remaining ingredients together using a wooden spoon or your hands to really incorporate it all. (If this grosses you out, just use those plastic bags or make your husband do it.) Form into two to four patties. Grill over medium heat until done to the wellness you desire. Top each burger with a tablespoon of goat cheese and thick tomato. We used tomatoes we’d seasoned with fresh basil, a drizzle of olive oil, salt and pepper. Serve on toasted buns.
On an unrelated burger note: A belated congratulations to Simply Cooking 101, whose Italian Caprese Sliders were in the Top 5 in LA Times’ Battle of the Burgers.