List of Ingredients
- 1 LB. of ground veal
- 6 OZ. of Manitoba flour (or bread flour)
- baby spinach
- 5 of cherry tomatoes
- 3 of egg yolks
- 1 of lettuce heart
- Sesame seeds
- Mustard
- Marjoram
- Fresh mint
- Sugar
- Honey
- Butter
- Fresh brewer's yeast
- Milk
- Extravirgin olive oil
- Salt
- Pepper
Method
Parboil 1 1/2 ounces of spinach in salted water for about 3 minutes; cool in an ice bath, squeeze out the liquid and purée with 1/2 cup of milk. Mix the Manitoba flour or bread flour
with 4 teaspoons of sugar, 1 tablespoon of honey, 2 teaspoons of yeast; then add the puréed spinach 2 1/2 tablespoons of softened butter, the egg yolks and 1 teaspoon of salt, continuing to knead until the dough is smooth. Form it into a ball, transfer it in a bowl, cover with plastic wrap and let it rest for 15 minutes.
Flour a work surface and divide the dough into 10 balls, each weighing about 1 1/4 ounces. Arrange them on a baking sheet lined with parchment paper, well spaced apart; let them rise for a couple of hours, then flatten slightly, brush the tops with a little milk, sprinkle with sesame seeds and bake at 175°F for approximately 20 minutes.
For the filling: Chop the rest of the spinach, then chop 4-5 mint leaves and a sprig of marjoram. Combine the ground veal with 2 tablespoons of oil, a large pinch of salt, some freshly ground pepper, the chopped and mint and marjoram and the chopped spinach. Shape into 10 hamburgers, each weighing about 2 ounces. Cook in a pan with 2 tablespoons of oil for a couple minutes, then flip and cook for 2 more minutes. Prepare a dressing by mixing 1 tablespoon of oil with 1 tablespoon of mustard. Break up the leaves of the lettuce heart and slice the cherry tomatoes. Cut the rolls in half, fill with 1 veal hamburger, a few lettuce leaves, 2-3 tomato slices and 1 teaspoon of mustard dressing.