Recipe for Marinated Veal Chop with Cayenne Pepper

Rinse the arugula and spinach leaves. Peel and remove the germ from the garlic clove. In a hot skillet, toast the pine nuts.

Blend the arugula, spinach leaves, pine nuts, and garlic. Add the grated parmesan. Blend again and gradually pour in the olive oil. The arugula-spinach pesto is ready. Mix the cheese with the pesto. Set aside.

Cook the ground veal for 8 to 10 minutes on a grill or barbecue, turning halfway through cooking.

Open the burgers. Fill the bottom of the burgers with a mixture of pesto, arugula, and spinach.

Place the ground veal, the slices of cheese, the slices of cucumber, and the grilled vegetables.

To finish, add some pickled red onions and top with arugula leaves. Close the burger and enjoy immediately.