Quebec Milk-Fed Veal Burger with Dried Tomatoes and Ricotta

Quebec Milk-Fed Veal Burger with Dried Tomatoes and Ricotta
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 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)


  • 1


  • 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)


  • 3 Tbsp.
    (45 mL)

    dried tomato pesto

  • 1/2 tsp.
    (2 mL)



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.

Source: Veau de lait du Québec

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007