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Quebec Milk-Fed Veal Burger with Dried Tomatoes and Ricotta
2013-08-06
https://www.metro.ca/userfiles/image/recipes/burger-veau-lait-tomates-sechees-ricotta-5899.jpg
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In a small bowl, mix the ricotta, dried tomato pesto and pepper. Cover and set aside.In another bowl, mix the ground veal, onion, fresh basil, pepper, breadcrumbs and egg.Make 8 burgers approximately 1/2 inch (1 cm) thick. Spoon approximately 1Tbsp. (15 mL) of the stuffing mixture over 4 burgers and place other 4 burgers on top. Seal the outside by gently squeezing the edges together with a fork.Brush the burgers with Worcestershire sauce.Grill on barbecue (BBQ) over high heat for 1 minute on each side or in a frying pan. Continue cooking over medium-low heat for 4 to 5 minutes on each side or until meat is brown on the outside and is no longer pink on the inside. Serve the veal burgers on Kaiser buns.Top with remaining stuffing mixture, basil leaves and slices Portobello mushrooms. Serve with strips of roasted pepper.
4
Veau de lait du Québec
5
3
6
5
1 lb (454 g) ground quebec milk-fed veal
1 small onion finely chopped
2 Tbsp. (30 mL) fresh basil, chopped
pepper to taste
1/2 cup (125 mL) breadcrumbs
1 eggs
1/4 cup (60 mL) Worcestershire sauce
4 kaiser buns with roasted sesame seeds
fresh basil leaves for garnish
slices of roasted portobello mushrooms for garnish
stuffing
3 Tbsp. (45 mL) ricotta
3 Tbsp. (45 mL) dried tomato pesto
1/2 tsp. (2 mL) pepper
Quebec Milk-Fed Veal Burger with Dried Tomatoes and Ricotta
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
1 lb
(454 g)ground quebec milk-fed veal
-
1
small onion finely chopped
-
2 Tbsp.
(30 mL)fresh basil, chopped
-
pepper to taste
-
1/2 cup
(125 mL)breadcrumbs
-
1
eggs
-
1/4 cup
(60 mL)Worcestershire sauce
-
4
kaiser buns with roasted sesame seeds
-
fresh basil leaves for garnish
-
slices of roasted portobello mushrooms for garnish
-
stuffing
-
3 Tbsp.
(45 mL)ricotta
-
3 Tbsp.
(45 mL)dried tomato pesto
-
1/2 tsp.
(2 mL)pepper
Preparation
In a small bowl, mix the ricotta, dried tomato pesto and pepper. Cover and set aside.
In another bowl, mix the ground veal, onion, fresh basil, pepper, breadcrumbs and egg.
Make 8 burgers approximately 1/2 inch (1 cm) thick. Spoon approximately 1Tbsp. (15 mL) of the stuffing mixture over 4 burgers and place other 4 burgers on top. Seal the outside by gently squeezing the edges together with a fork.
Brush the burgers with Worcestershire sauce.
Grill on barbecue (BBQ) over high heat for 1 minute on each side or in a frying pan. Continue cooking over medium-low heat for 4 to 5 minutes on each side or until meat is brown on the outside and is no longer pink on the inside. Serve the veal burgers on Kaiser buns.
Top with remaining stuffing mixture, basil leaves and slices Portobello mushrooms. Serve with strips of roasted pepper.
Source :
Veau 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.
