Ingredients

• 500 g of minced veal
• 170 g Manitoba flour
• 60 g baby spinach
• 5 pcs cherry tomatoes
• 3 pcs egg yolks
• 1 pcs of lettuce heart
• Sesame seeds
• mustard
• marjoram
• mint
• sugar
• honey
• butter
• fresh brewer's yeast
• milk
• extra virgin olive oil
• salt
• pepper

For the recipe of veal and spinach burger, boil 40 g of spinach leaves in salted water for about 3 minutes; cool them in ice water, squeeze and blend them with 60 g of milk. Mix the Manitoba flour
with 15 of sugar, 1 tablespoon of honey and 10 g of yeast; then add the spinach smoothie, 35 g of soft butter, the yolks and 1 teaspoon of salt, continuing to knead until you get a smooth mixture. Shape it into a ball, place it in a bowl, cover with plastic wrap and let it rest for 15 minutes.
Flour the work surface and divide the dough into 10 balls of 30-35 g each. Arrange them on a baking sheet lined with baking paper, well spaced from each other; let them rise for a couple of hours, then mash them lightly, brush the surface with a little milk, sprinkle them with sesame seeds
and bake at 80 ° C for about 20 minutes.
For the filling: Chop the remaining spinach, chop 4-5 mint leaves and the leaves of a sprig of marjoram. Mix the ground veal pulp with 2 tablespoons of oil, a pinch of salt, freshly ground pepper, chopped mint and marjoram leaves and chopped spinach. Form 10 hamburgers of about 50 g each. Cook them in a pan with 2 oil nuggets for a couple of minutes, then turn them and cook them again for 2 minutes. Prepare a dressing, mixing 15 g of oil and 1 tablespoon of mustard. Peel the lettuce heart and slice the tomatoes. Cut the sandwiches in half, fill them with 1 veal burger, a few lettuce leaves, 2-3 slices of cherry tomatoes and 1 mustard seasoning bird.

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