Quebec Milk-Fed Veal Burger with Pesto and Brie

Quebec Milk-Fed Veal Burger with Pesto and Brie
  • 4 servings
  • 0:02 Preparation
  • 0:10 Cooking
  • 0:12 Total Time


Add all
  • 1 lb
    (450 g)

    ground Quebec Milk-Fed veal

  • 4 Tbsp.
    (60 mL)


  • 4

    of brie cheese

  • 4

    kaiser buns

  • 4

    of tomato


Make 4 patties from the ground milk-fed veal.

On the barbecue (BBQ), at medium-high heat, cook one side of the patties (approx. 5 min.) and then flip over to the other side. Spread 1 Tbsp. (15 mL) of pesto and 1 slice of Brie cheese on the cooked side of each patty.

Keep cooking until the meat on the outside is golden brown and has completely lost its red tint in the middle (internal temperature of 174°F or 79°C).

Place the patties of milk-fed veal on pre-heated Kaiser buns, add a slice of tomato and serve with a crisp green salad on the side.

Source: Veau de lait du Québec

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