Veal and sausage burger with basil aioli

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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Absolutely the most delicious pairing of smoky sausage and basil aioli. This is the burger you’ll want to cook over and over again.

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Ingredients

1 pound ground veal

½ pound mild Italian sausage, casing removed, finely chopped

2 tablespoons flat-leaf parsley

1 egg, slightly beaten

½ small onion, minced

3 tablespoons freshly grated Parmesan cheese

½ teaspoon sea salt

⅛ teaspoon freshly ground pepper

6 soft rolls, split and toasted

½ cup fresh flat-leaf parsley

2 soft mozzarella balls, sliced ½-inch thick

Tomato salsa

3 ripe Roma tomatoes, chopped

2 garlic cloves, minced

2 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

Sea salt and freshly ground pepper, to taste

Basil aioli

2 cloves garlic, minced

½ cup fresh basil leaves, finely chopped

½ cup mayonnaise

Sea salt and freshly ground pepper, to taste

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Preparation

For basil aioli, combine all ingredients in small bowl and mix well. Cover and chill.

For salsa, combine all ingredients in bowl and mix well. Set aside. Makes ½ cup.

In large bowl, combine veal, sausage, chopped parsley, egg, onion, cheese, salt and pepper. Form into six ¾ -inch thick patties. Cover and chill 1 hour. Lightly oil grill and preheat to medium-high heat. Cook burgers 7 minutes per side or until desired doneness.

To assemble, spread basil aioli on bottom roll. Top with parsley, burger, mozzarella and tomato salsa. Cover with top. Serves 4.