Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Veal Burger with Grilled Red Pepper, Sun-dried Tomato Dressing and Old Cheddar https://www.metro.ca/userfiles/image/recipes/burger-veau-poivrons-grilles-sauce-tomates-sechees-cheddar-bbq-5551.jpg PT20M PT22M PT42M
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.
4
1/3 cup (80 mL) mayonnaise 3 Tbsp. (45 mL) sun-dried tomato pesto 1 lb (450 g) ground veal 1/4 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
Veal Burger with Grilled Red Pepper, Sun-dried Tomato Dressing and Old Cheddar

Veal Burger with Grilled Red Pepper, Sun-dried Tomato Dressing and Old Cheddar

Rate this recipe
14 Votes
4
servings
0:20
Preparation
0:22
COOKING
0:42
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/3 cup
    (80 mL)
    mayonnaise
  • 3 Tbsp.
    (45 mL)
    sun-dried tomato pesto
  • 1 lb
    (450 g)
    ground veal
    You might like:

    Flyer Deals  (4)
    STUFFED INSIDE VEAL LEG CUTLETS

    STUFFED INSIDE VEAL LEG CUTLETS

    $9.99 /lb

    STUFFED INSIDE VEAL LEG CUTLETS

    GRAIN FED VEAL LOIN OR RIB CHOPS

    GRAIN FED VEAL LOIN OR RIB CHOPS

    $7.99 /lb

    17.61/kg

    GRAIN FED VEAL SHOULDER CHOPS

    GRAIN FED VEAL SHOULDER CHOPS

    $5.99 /lb

    13.21/kg

    GRAIN FED VEAL SCALLOPINI

    GRAIN FED VEAL SCALLOPINI

    $8.99 /lb

    19.82/kg

  • 1/4 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
    You might like:

    Flyer Deal  (1)
    5 BONUS Reward Miles when you buy 2
    FRENCH'S MUSTARD

    FRENCH'S MUSTARD

    $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES

    5 AIR MILES® Bonus Miles when buying 2


  • Salt and freshly ground pepper to taste
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO

  • 2
    red peppers, seeded and quartered
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO


  • extra virgin olive oil as needed
    You might like:

    Flyer Deal  (1)
    5 BONUS Reward Miles when you buy 1
    MASTRO OLIVE OIL

    MASTRO OLIVE OIL

    $7.99 ea.

    1 L

    5 AIR MILES® Bonus Miles

  • 5 oz
    (150 g)
    old Québec cheddar, sliced
    You might like:

    Flyer Deals  (2)
    BOTHWELL CHEDDAR OR GOUDA CHEESE

    BOTHWELL CHEDDAR OR GOUDA CHEESE

    2 for $10.00

    170 g, SELECTED VARIETIES

    TRE STELLE OR DOFINO SLICED CHEESE

    TRE STELLE OR DOFINO SLICED CHEESE

    $4.99 ea.

    145 - 165 g SELECTED VARIETIES

  • 4
    kaiser or hamburger buns
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $2.58 ON 2
    VILLAGGIO BREAD 600 - 675 g or BUNS PKG OF 6 - 8 OR TORTILLAS 272 - 340 g or DEMPSTER'S RYE BREAD 450 g

    VILLAGGIO BREAD 600 - 675 g or BUNS PKG OF 6 - 8 OR TORTILLAS 272 - 340 g or DEMPSTER'S RYE BREAD 450 g

    2 for $5.00

    SELECTED VARIETIES, OR 2.99 EA.

  • 3 oz
    (100 g)
    sliced button mushrooms
    You might like:

    Flyer Deal  (1)
    BELLE GROVE STEAKCUT MUSHROOMS

    BELLE GROVE STEAKCUT MUSHROOMS

    $2.99 ea.

    227 g PRODUCT OF ONTARIO


  • Romaine or leaf lettuce as required
    You might like:

    Flyer Deals  (3)
    ORGANIC ROMAINE LETTUCE OR ORGANIC RED OR GREEN LEAF LETTUCE

    ORGANIC ROMAINE LETTUCE OR ORGANIC RED OR GREEN LEAF LETTUCE

    $2.49 ea.

    PRODUCT OF ONTARIO

    ROMAINE HEARTS

    ROMAINE HEARTS

    $3.99 ea.

    3 PK PRODUCT OF U.S.A.

    ORGANIC MICROGREENS 75 - 100 g PRODUCT OF ONTARIO OR ORGANIC LIVING LETTUCE 1 un. PRODUCT OF ONTARIO

    ORGANIC MICROGREENS 75 - 100 g PRODUCT OF ONTARIO OR ORGANIC LIVING LETTUCE 1 un. PRODUCT OF ONTARIO

    $3.99 ea.

Imprimer ma sélection

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.

Source : Chef Josée Robitaille

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.