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Veal Burger with Grilled Red Pepper, Sun-dried Tomato Dressing and Old Cheddar
2013-08-06
https://www.metro.ca/userfiles/image/recipes/burger-veau-poivrons-grilles-sauce-tomates-sechees-cheddar-bbq-5551.jpg
PT20M
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Sun-dried Tomato DressingBlend mayonnaise and pesto together. Refrigerate.Veal BurgersIn a bowl, mix ground veal, parsley, tarragon, garlic, shallot and mustard together. Season and shape into 4 patties. Refrigerate.Cooking and PresentationPreheat 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 grill8 - 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
Chef Josée Robitaille
4
14
5
1
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
4
servings
0:20
Preparation
0:22
COOKING
0:42
TOTAL TIME
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
-
toppings
-
2
red peppers, seeded and quartered
-
extra virgin olive oil as needed
-
5 oz
(150 g)old Québec cheddar, sliced
-
4
kaiser or hamburger bun
-
3 oz
(100 g)sliced button mushrooms
-
Romaine or leaf lettuce as required
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.
