Dijon Veal Burgers
Moist and tender veal burgers seasoned with fresh basil and whole grain Dijon mustard.
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
- 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.
- 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.
- 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.
- 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.