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Veal Burgers with Sun-dried Tomatoes and Havarti https://www.metro.ca/userfiles/image/recipes/burger-veau-tomates-sechees-havarti-3825.jpg PT10M PT10M PT20M
In a large bowl, combine veal, onion, sun-dried tomatoes, tomato sauce, soy sauce, garlic and basil. Shape mixture into 5 patties, 1/2 inch (1 cm) thick.Cook patties on preheated barbecue grill over medium heat with lid closed for 8 to 10 minutes, or until no pink remains, turning once halfway through. During last minute of grilling, top each patty with a slice of cheese.In a small bowl, stir together hot sauce and ketchup. Place patties on lettuce-lined buns. Serve with hot sauce mixture.
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1 lb (454 g) lean ground veal 1 medium onion, finely chopped 1/4 cup (60 mL) chopped, well drained, Tomato packed in oil 1/4 cup (60 mL) tomato sauce 2 Tbsp. (30 mL) soy sauce 2 clove garlic, minced 2 Tbsp. (30 mL) chopped fresh basil or cilantro 5 oz (150 g) canadian havarti with tomato and basil (or jalapeños), cut into 5 slices 1/4 cup (60 mL) hot sauce 3 Tbsp. (45 mL) ketchup 5 lettuce leave 5 hamburger buns, split, toasted
Veal Burgers with Sun-dried Tomatoes and Havarti

Veal Burgers with Sun-dried Tomatoes and Havarti

Rate this recipe
2 Votes
5
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

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Ingredients

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  • 1 lb
    (454 g)
    lean ground veal
  • 1
    medium onion, finely chopped
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  • 1/4 cup
    (60 mL)
    chopped, well drained, Tomato packed in oil
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  • 1/4 cup
    (60 mL)
    tomato sauce
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  • 2 Tbsp.
    (30 mL)
    soy sauce
  • 2
    clove garlic, minced
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  • 2 Tbsp.
    (30 mL)
    chopped fresh basil or cilantro
  • 5 oz
    (150 g)
    canadian havarti with tomato and basil (or jalapeños), cut into 5 slices
  • 1/4 cup
    (60 mL)
    hot sauce
  • 3 Tbsp.
    (45 mL)
    ketchup
  • 5
    lettuce leave
  • 5
    hamburger buns, split, toasted
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Preparation

In a large bowl, combine veal, onion, sun-dried tomatoes, tomato sauce, soy sauce, garlic and basil. Shape mixture into 5 patties, 1/2 inch (1 cm) thick.

Cook patties on preheated barbecue grill over medium heat with lid closed for 8 to 10 minutes, or until no pink remains, turning once halfway through. During last minute of grilling, top each patty with a slice of cheese.

In a small bowl, stir together hot sauce and ketchup. Place patties on lettuce-lined buns. Serve with hot sauce mixture.

Source : Féd. producteurs de lait du Québec

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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