Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Dijon Veal Burgers

Dijon Veal BurgersMoist and tender veal burgers seasoned with fresh basil and whole grain Dijon mustard.

Recipe Ingredients:

1 pound ground veal
4 crusty bread rolls, split
1/4 cup lightly packed chopped fresh basil
1 large egg
2 tablespoons Maille™ Old Style Whole Grain Dijon Mustard - divided use
1/2 teaspoon ground black pepper
1 medium red bell pepper, cut in quarters

Cooking Directions:

  1. Remove some bread from cut sides of top half of rolls, creating a pocket and place in food processor or blender container. Cover; pulse on and off, to form fine crumbs. Reserve 1/4 cup crumbs for burgers.
  2. Combine ground veal, 1/4 cup bread crumbs, basil, egg, 1 tablespoon mustard and black pepper in large bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
  3. Place patties in center of oiled grid over medium, ash-covered coals; arrange peppers around veal. Grill veal, uncovered, 10 to 12 minutes, until instant-read thermometer inserted horizontally into center registers 160°F (71.1°C), turning occasionally. Grill peppers 7 to 11 minutes or until tender, turning occasionally. Meanwhile, spread remaining 1 tablespoon mustard on cut sides of bottom half of rolls. During last 1 to 2 minutes of grilling, place rolls, cut sides down, on grid. Grill until rolls are lightly toasted.
  4. Cut peppers quarters in half lengthwise; place on roll bottoms. Top with burgers. Close sandwiches.

Makes 4 servings.

Tip: Discard or reserve remaining bread crumbs for other use. Crumbs may be frozen, tightly covered, up to 3 months.

Recipe and photograph courtesy of Cattleman's Beef Board.