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Italian Burger
Italian Burger

Italian Burger

Preparation 15 minutes
Cooking time 12 to 14 minutes
Servings 4



  • 450 g (1 lb) lean ground veal
  • 2 eggs
  • 250 ml (1 cup) parmigiano reggiano, grated
  • 160 ml (2/3 cup) bread crumbs
  • 30 ml (2 tbsp) Italian parsley, chopped
  • 30 ml (2 tbsp) fresh sage, chopped
  • 30 ml (2 tbsp) fresh mint, chopped
  • Salt and freshly ground black pepper


  • 125 ml (1/2 cup) mayonnaise
  • 45 ml (3 tbsp) pesto
  • 2 Italian tomatoes, sliced
  • 4 slices of mozzarina di bufala (fresh mozzarella), about 2 cm (3/4 in.) thick
  • 4 kaiser rolls
  • 250 ml (1 cup) arugula
  • 8 large leaves of basil


  1. Preheat the barbecue to 290°C (550°F) or to maximum heat.
  2. In a bowl, mix together all the patty ingredients. Stir well until ingredients are evenly distributed. Shape 4 patties and set aside.
  3. In another bowl, mix together the mayonnaise and pesto.
  4. Stir and set aside.
  5. Cover and grill the patties for 6 to 7 minutes on each side, until the meat is well done.
  6. For the last 2 minutes of cooking, place the slices of tomato on the patties and top each with one slice of mozzarina di bufala.
  7. Grill the rolls for a few seconds.
  8. Spread some pesto mayonnaise on the inside of the rolls.
  9. Place a few leaves of arugula and then the patties on the lower half of the rolls.
  10. Garnish each burger with 2 leaves of basil.
  11. Close the rolls.
  12. Serve with a grilled vegetable salad.
Availability in stores