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Sous Vide Veal Piccata Burger Recipe

Sous vide veal piccata burger

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This sous vide veal burger combines the great flavors of a traditional piccata in an easy to eat burger form!

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Veal Piccata Burger Recipe

  • Published: September 01, 2021
  • By Mike La Charite, CEO, International Sous Vide Association
  • Cooks: 135°F (57°C) for 3 to 4 hours
  • Serves: 1

Ingredients for Sous Vide Veal Piccata Burger

  • For the Burger

  • 6 ounces ground veal (can substitute chicken or turkey) (170g)
  • 1 tablespoon capers, drained
  • 1-2 tablespoons shredded Parmesan cheese
  • Zest 1 medium lemon
  • Salt and pepper to taste
  • For the Lemon Caper Aioli

  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 2 medium garlic cloves minced
  • 1 1/2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon capers, drained
  • 1 tablespoon chopped parsley
  • 1 cup vegetable or canola oil
  • Kosher salt and ground white pepper to taste
  • To Finish

  • Brioche roll, toasted if desired
  • Lemon Caper Aioli (above)
  • Baby arugula (or mix of baby arugula and sorell)
  • Heirloom tomato slices
  • Extra Parmesan cheese for topping
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Cooking Instructions for Sous Vide Veal Piccata Burger

For the Burger

Preheat your water bath to 135°F (57°C).

Mix all ingredients together with your hands until well combined.

Shape into a patty (I like about 1-1 1/4" thick), wrap in plastic wrap, and freeze for 30 minutes or until it will hold its shape under vacuum.

Vacuum seal, then put into the bath making sure it's fully submerged.

Cook 3 - 4 hours (or until pasteurized based on your temp and thickness).

For the Lemon Caper Aioli

Combine all the ingredients in a measuring cup that just barely fits the width of your immersion blender. Make sure the oil is the last thing to go in.

Insert your immersion blender and rest on the bottom of the cup. Blend until a thick emulsion is obtained. You may need to move the blender up and down to make sure all the oil is incorporated, but be careful - you don't want to shoot aioli out of the cup.

This can be refrigerated for 2-3 days in an airtight container.

To Finish

Preheat your grill (or cast iron pan) as hot as you can get it.

Remove the burger patty from the bag and dry well.

Sear patty on the first side for 30 to 45 seconds. If you want, you can use a torch to brown the sides while the bottom sears. After 30-45 seconds, flip the patty and immediately add your cheese. Sear for another 30 to 45 seconds or until nicely browned.

To assemble, put a thin layer of the aioli on both sides of the bun. Place arugula/sorrel on the bottom bun then add the patty, a slice of heirloom tomato, and the top bun.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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