Veal Burger with Grilled Red Pepper, Sun-dried Tomato Dressing and Old Cheddar
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 22 min |
| Total: | 42 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Chef Josée Robitaille |
Recipe ingredients
- Sun-dried Tomato Dressing
- ⅓ cup (80 mL) mayonnaise*
- 3 Tbsp. (45 mL) sun-dried tomato pesto
- Veal Burgers
- 1 lb. (450 g) ground veal
- ¼ cup (60 mL) flat-leaf parsley
- 1 Tbsp. (15 mL) chopped tarragon
- 1 garlic clove, peeled and chopped
- 1 shallot, chopped
- 2 Tbsp. (30 mL) grainy mustard
- Salt and freshly ground pepper to taste
- Toppings
- 2 red peppers, seeded and quartered
- Irresistibles extra virgin olive oil* as needed
- 5 oz. (150 g) old Québec cheddar, sliced
- 4 kaiser or hamburger buns*
- 3 oz. (100 g) sliced button mushrooms
- Romaine or leaf lettuce as required
Preparation
Sun-dried Tomato Dressing
Blend mayonnaise and pesto together. Refrigerate.
Veal Burgers
In a bowl, mix ground veal, parsley, tarragon, garlic, shallot and mustard together. Season and shape into 4 patties. Refrigerate.
Cooking and Presentation
Preheat barbecue to high.
Brush pieces of red pepper with olive oil. Salt and grill some 10 minutes, turning them a few times. Set aside.
Season patties on both sides and place on a very hot grill. Lower heat to moderate and grill
8 – 10 minutes, turning patties once during cooking.
Top each patty with a slice of cheese and cook 1 – 2 minutes to melt cheese.
Toast buns. Spread with sun-dried tomato sauce, cover with sliced mushrooms and veal patty.
Top each burger with red pepper and lettuce. Serve with grilled potatoes, if desired.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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