Quebec Milk-Fed Veal Burger with Dried Tomatoes and Ricotta
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Veau de lait du Québec |
Recipe ingredients
- 1 lb (450 g) ground Quebec Milk-Fed Veal
- 1 small onion finely chopped
- 2 Tbsp. (30 mL) fresh basil, chopped
- Pepper to taste
- 1/2 cup (125 mL) breadcrumbs*
- 1 egg*, lightly beaten
- 1/4 cup (60 mL) Worcestershire sauce
- 4 Kaiser buns with roasted sesame seeds
- Fresh basil leaves for garnish
- Slices of roasted Portobello mushrooms for garnish
- Stuffing
- 3 Tbsp. (45 mL) ricotta
- 3 Tbsp. (45 mL) dried tomato pesto
- 1/2 tsp.(2 mL) pepper
Preparation
In a small bowl, mix the ricotta, dried tomato pesto and pepper. Cover and set aside.
In another bowl, mix the ground veal, onion, fresh basil, pepper, breadcrumbs and egg.
Make 8 burgers approximately 1/2 inch (1 cm) thick. Spoon approximately 1Tbsp. (15 mL) of the stuffing mixture over 4 burgers and place other 4 burgers on top. Seal the outside by gently squeezing the edges together with a fork.
Brush the burgers with Worcestershire sauce.
Grill on barbecue (BBQ) over high heat for 1 minute on each side or in a frying pan. Continue cooking over medium-low heat for 4 to 5 minutes on each side or until meat is brown on the outside and is no longer pink on the inside. Serve the veal burgers on Kaiser buns.
Top with remaining stuffing mixture, basil leaves and slices Portobello mushrooms. Serve with strips of roasted pepper.
Suggestion
Variation: Omit the basil in the ground veal mix. Replace the dried tomato pesto by basil pesto and the slice of roasted Portobello mushroom by a slice of tomato.Source: Veau de lait du Québec
* 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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Quebec Milk-Fed Veal Burger with Pesto and Brie
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