2In a salad bowl, use a fork to mix the minced veal with the tomatoes and capers. Add pepper (add little or no salt to the meat, since the capers are naturally salty) and mix.
Make 4 steaks.
3Open and butter the 4 buns.
4Cut the cheese slices in rounds to fit the diameter of the buns or fold them in 2.
5Fully open the grill.
Set the grill to 210° and pre-heat it for 20 minutes.
6Once the green indicator lights up, toast the buns, buttered side up, for approximately 3 minutes. Grill the veal steaks (either simultaneously or afterwards) for approximately 3 minutes on each side, depending on their thickness, or for 6 minutes by closing the grill on the steaks.
7Make the burgers by spreading tapenade on the 4 half buns, and then equally distribute the spinach leaves, steaks and cheese slices on each of them. Assemble by placing the top buns and serve immediately.
Tips : Replace the tapenade with ketchup or old-fashioned mustard.
Recipe preparation
1Cut the dried tomatoes into cubes.
2In a salad bowl, use a fork to mix the minced veal with the tomatoes and capers. Add pepper (add little or no salt to the meat, since the capers are naturally salty) and mix.
Make 4 steaks.
3Open and butter the 4 buns.
4Cut the cheese slices in rounds to fit the diameter of the buns or fold them in 2.
5Fully open the grill.
Set the grill to 210° and pre-heat it for 20 minutes.
6Once the green indicator lights up, toast the buns, buttered side up, for approximately 3 minutes. Grill the veal steaks (either simultaneously or afterwards) for approximately 3 minutes on each side, depending on their thickness, or for 6 minutes by closing the grill on the steaks.
7Make the burgers by spreading tapenade on the 4 half buns, and then equally distribute the spinach leaves, steaks and cheese slices on each of them. Assemble by placing the top buns and serve immediately.
My account
Easy
Less than 1 hour
Main dish
