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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
  • 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
    You might like:

    Flyer Deal  (1)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF MEXICO 6.59/kg

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

    Flyer Deal  (1)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF MEXICO 6.59/kg


  • extra virgin olive oil as needed
  • 5 oz
    (150 g)
    old Québec cheddar, sliced
  • 4
    kaiser or hamburger buns
    You might like:

    Flyer Deals  (3)
    SAVE UP TO $3.38 ON 2
    VILLAGGIO BUNS

    VILLAGGIO BUNS

    2 for $5.00 OR 2.99 EA

    PKG OF 6 - 8 OR BREAD 600 - 675 g DEMPSTER'S BAGELS PKG OF 6 OR SMART BREAD 650 g SELECTED VARIETIES

    DEMPSTER'S RYE BREAD

    DEMPSTER'S RYE BREAD

    $3.29 ea.

    450 g SELECTED VARIETIES

    HOMESTYLE WHITE OR WHOLE WHEAT BREAD

    HOMESTYLE WHITE OR WHOLE WHEAT BREAD

    $2.99 ea.

    675 g SELECTED VARIETIES

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

    Flyer Deal  (1)
    BELLE GROVE WHOLE WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE WHOLE WHITE OR CRIMINI MUSHROOMS

    2 for $5.00

    227 g PRODUCT OF ONTARIO


  • Romaine or leaf lettuce as required
    You might like:

    Flyer Deal  (1)
    Campari Tomatoes

    Campari Tomatoes

    $2.99 ea.

    2 lb PRODUCT OF MEXICO Dole Salad Kits 191 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES

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.

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