Light a chimney starter with briquettes.

When the briquettes are ready, pour them onto indirect heat in the grill.

Place the veal roast on indirect heat and grill for about 30 minutes, until the internal temperature reaches 55 degrees Celsius (131 degrees Fahrenheit). Let the meat rest for about 10 minutes before slicing.

Mix olive oil, minced thyme, grated garlic, salt, and pepper to make a seasoning oil. Brush the meat with the seasoning oil 2-3 times during grilling.

Place the tomatoes on indirect heat by the edge of the briquettes and grill them for about 30 minutes.

Grill the burger buns for 1-2 minutes on each side, until lightly toasted.

Slice the veal roast.

Spread burger dressing on the toasted buns, then add lettuce on the bottom, followed by the meat, grilled tomatoes, and red onion slices. Finish with the top bun spread with more dressing.

Enjoy your meal!