• Shallots 500.0 g
  • Sugar 150.0 g
  • White Vinegar 150.0 ml
  • Water 100.0 ml

Gremolata Mayo:


  • Plum tomatoes, sliced 5.0 pc
  • Veal Shank, Slow cooked 1.5 kg
  • Burger buns 10.0 pc


  • Basil leaves, fresh 100.0 g
  • Olives 300.0 g
  1. Shallots:

    • Dissolve sugar in water and vinegar over medium heat, simmer down. Chop the shallots into cubes or brunoise, sauté until transparent and sweet. Add to the sugar vinegar mixture and cook gently until onions are soft.
  2. Gremolata Mayo:

    • Finely chop garlic and parsley before mixing into Hellmann’s Real Mayonnaise and add Knorr Lime Seasoning Powder.
  3. Burger:

    • Halve the Roma tomato and drizzle with olive oil and sprinkle with Knorr Aromat Seasoning. Dry in the oven on a low temperature.
    • Cook the shank meat and press the pulled meat into a round shape while the meat is still warm, leave to cool.
    • Season the burger with salt and pepper and cook on both sides on a high heat until crispy.
    • Slice the burger bun open and grill cut side down on a skillet.
  4. Assemble the Burger:

    • Put the burger together with Romaine lettuce and veal shank.
  5. Garnish:

    • Place shallot salsa, black olives, dried tomato, basil leaves, olive oil and finally the Gremolata Mayonnaise.
  6. Presentation:

    • Best serves with potato wedges and Hellmann’s Ketchup.